| 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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