Best Coconut Melon Recipes

CHILLED MINTY COCONUT MELON SOUP

Steps:

• Cut the honeydew melon in half and remove the seeds. Press the seed pith through a fine mesh sieve over a bowl, and reserve the resulting liquid. Discard the seeds. Cut the melon into sections, and remove the rind.
• Place the melon and reserved melon liquid into a tall pot. Puree with a stick blender. Alternately, you can puree the ingredients in a blender. Add the coconut milk, then continue blending until smooth. Stir in the melon liqueur.
• Remove the small tips on each sprig of mint, and reserve for garnish. Stack the remaining mint, then begin rolling the mint into a ball, securing with kitchen string. Drop the rolled mint into the pot with the melon soup. Cover and refrigerate for 2 hours or overnight.
• Remove mint before dividing the soup into chilled cups. Garnish with the reserved mint tips.

HONEYDEW MELON IN COCONUT MILK

Steps:

• Stir together coconut milk, sugar, and lime juice in a small metal bowl until sugar is dissolved, then quick-chill in a metal bowl set in a larger bowl of ice and cold water, stirring occasionally, about 6 minutes.
• Halve melon and discard seeds. Scoop melon into balls with cutter.
• Divide melon among 8 serving dishes, then pour coconut milk over top. Serve immediately.

MELON WITH COCONUT MILK

Steps:

• In a blender purée the coconut with the water and the zest at high speed for 1 minute, let the mixture stand for 10 minutes, and force it through a fine sieve set over a bowl, pressing hard on the solids. Chill the coconut milk, covered, until it is very cold. Put the melon in a serving bowl, pour the coconut milk over it, and serve the dessert immediately.

CASABA MELON WITH COCONUT MILK

Steps:

• Mix together the coconut milk, lime juice, and zest in a large bowl until well mixed.
• Add the melon and toss well.
• Chill for at least one hour, and up to three hours.
• Garnish with the toasted coconut and lime zest and serve chilled.

COCONUT MELON

Steps:

• In bowl, mix milk, sugar and lime juice.
• Stir well.
• Chill until ready to use.
• Place melon in lg bowl.
• Add coconut and stir gently to combine.
• Add coconut milk mixture and toss to coat.

HONEYDEW MELON, PEARL TAPIOCA, AND COCONUT MILK SOUP

Steps:

• 1. While stirring, add tapioca to a heavy saucepan with 3 cups fresh water. Bring the water to a boil, reduce heat to low, and cook gently for 30 minutes uncovered, stirring occasionally. Stir more frequently during 2nd half of cooking. Tapioca should be quite soft, and much of the water should have been absorbed. Let the tapioca cool in the water for 10-15 minutes. Don't put coconut milk into boiling tapioca. Oil will separate and will be oily. 2. Add the coconut milk to the tapioca; the soup should have the consistency of fairly thick cream. Add sugar to taste to hot soup or simmer 2 c water with sugar to make syrup and add to soup to thin. 3. Chill if desired (for a few hours) and add melon balls, or serve immediately by ladling into wide, shallow soup bowls.

COCONUT MELON BALL JELLO SHOTS

Steps:

• 1. Pour the gelatin mix into a (2-3 cup) liquid measuring cup. Heat the water in a small saucepan until it comes to a boil (or you can put it in a microwave-safe bowl or measuring cup and heat it in the microwave).
• 2. Pour the boiling water over the gelatin and stir until the gelatin is completely dissolved. Add the coconut rum; stir to blend.
• 3. Fill each portion cup and place in the refrigerator until set.