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Summer Melons With Coconut Sauce

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“This is so refreshing. I found this in the Ladies Home Journal (Aug 2010) Can use cantaloupe, honeydew, watermelon, crenshaw. I put in some pitted bing cherries. Sauce can be made up to 2 days ahead and chilled. It takes about 8 lbs of assorted mellons.”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small saucepan over meduim heat.
  2. combine coconut milk.
  3. and sweetened condensed milk.
  4. bring to a simmer and.
  5. cook whisking often, until thick.
  6. about 15 minutes.
  7. Allow to cool
  8. add vanilla extract.
  9. Divide mellon among bowls.
  10. serve with sauce and coconut.

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