Summer Melons With Coconut Sauce
"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
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 1 cup light unsweetened coconut milk
- 1⁄3 cup sweetened condensed milk
- 1⁄2 teaspoon vanilla extract
- 2 cups watermelon balls
- 2 cups cantaloupe balls
- 2 cups honeydew balls
- 1 cup shredded sweetened coconut (lightly toasted)
directions
- In a small saucepan over meduim heat.
- combine coconut milk.
- and sweetened condensed milk.
- bring to a simmer and.
- cook whisking often, until thick.
- about 15 minutes.
- Allow to cool
- add vanilla extract.
- Divide mellon among bowls.
- serve with sauce and coconut.
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RECIPE SUBMITTED BY
Jane from Ohio
United States
