Sliced cantaloupe with coconut-peach cream

4 servings

Ingredients

Quantity Ingredient
1 medium Ripe peach, peeled, pitted and coarsely chopped
2 tablespoons Sugar
⅔ cup Unsweetened coconut milk
¼ cup Sweetened shredded coconut
1 medium Cantaloupe (2 1/2 lb)

Directions

1. In a food processor or blender, puree the peach with the sugar.

Add the coconut milk and process until smooth. Refrigerate until chilled for at least 2 hours or overnight.

2. Preheat the oven to 400F. Spread the shredded coconut on a baking sheet and toast in the middle of the oven for about 5 minutes, stirring a few times, or until golden brown. Transfer to a plate and let cool.

3. Cut the cantaloupe in half crosswise and scrape out the seeds. Set the halves, cut sides down, and peel the skin with a sharp knife.

Halve each half, then slice the quarters -inch thick. Arrange on a large plate or platter. Stir the coconut-peach cream and drizzle over the melon. Sprinkle the toasted coconut on top.

Food and Wine August 1995

Submitted By DIANE LAZARUS On 08-18-95

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