Description

Indulge in the delightful fusion of sweet cantaloupe and creamy coconut rose in this easy, refreshing summertime dessert. The juicy cantaloupe is elevated by a luscious, rose-infused coconut cream, creating a heavenly taste and texture combination.

Ingredients

– 3 cups diced cantaloupe

– 1 cup full-fat coconut milk

– 2 tablespoons rose water

– 2 tablespoons granulated sugar

– 1/4 teaspoon sea salt

– Fresh mint leaves and edible flowers, for garnish

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Instructions

1. In a high-speed blender, combine the coconut milk, rose water, sugar, and salt. Blend until smooth and creamy.

2. Add the diced cantaloupe to a serving bowl or individual dishes.

3. Drizzle the coconut rose cream over the cantaloupe, making sure to evenly coat the fruit.

4. Garnish with fresh mint leaves and edible flowers, if desired.

5. Chill the dessert for at least 30 minutes before serving to allow the flavors to meld.

Notes

For a thicker consistency, refrigerate the coconut rose cream for 30 minutes before assembling the dessert. Experiment with different types of melon, such as honeydew or watermelon, for variation. The coconut rose cream can also be used as a dip or topping for other fruits.

Prep Time: 15
Category: Cakes & No-Bake Sweets
Method: No-Bake
Cuisine: American