| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| June 1993 | 1 | Servings | ||
INGREDIENTS
| A, 3 1/2-ounce can | ||
| about 1 cup | ||
| sweetened flaked | ||
| coconut | ||
| 1 | c | Boiling water |
| 1/4 | t | Freshly grated lime zest |
| 4 | c | Julienne strips of honeydew |
| melon cantaloupe | ||
| Persian | ||
| melon or casaba or | ||
| a combination | ||
| chilled |
INSTRUCTIONS
In a blender puree 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. Serves 4. Gourmet June 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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