Summer Melon Dessert with Coconut Sauce
This Summer Melon Dessert with Coconut Sauce brings the juicy, sweet flavors of watermelon, cantaloupe and honeydew together with a creamy coconut drizzle.
Servings: 4 servings
Calories: 318kcal
Ingredients
- 1 cup light, unsweetened coconut milk
- ⅓ cup sweetened condensed milk
- ½ teaspoon vanilla extract
- 6 cups melon balls from about 8 pounds melon
- 1 cup shredded sweetened coconut, lightly toasted
Instructions
- In a small saucepan over medium-high heat, combine coconut milk and sweetened condensed milk. Bring to a simmer and cook, whisking often, until thick, about 15 minutes. Allow to cool and add vanilla extract. Sauce can be made up to 2 days ahead and chilled.
- Divide melon among bowls; serve with sauce and shredded coconut.
Notes
You can make the coconut sauce up to two days ahead. Just refrigerate until ready to use.
Cantaloupe, charentais, honeydew, crenshaw, and watermelon are all delicious melon options with my sweet coconut cream. Try different varieties.
Make melon balls ahead and store in a covered container in the fridge. Cut melon balls will stay fresh in an airtight container in the refrigerator for three to four days.
Nutrition
Calories: 318kcal | Carbohydrates: 28g | Protein: 4g | Fat: 22g | Saturated Fat: 19g | Cholesterol: 8mg | Sodium: 101mg | Potassium: 329mg | Fiber: 3g | Sugar: 23g | Vitamin A: 70IU | Vitamin C: 2.3mg | Calcium: 82mg | Iron: 1.4mg
