| 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 |
ts |
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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