Go Back

Cantaloupe in Coconut Rose Cream

A vibrant and refreshing dessert that marries juicy cantaloupe with creamy coconut and a delicate hint of rose.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dessert
Cuisine: International, Summer
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 piece ripe cantaloupe
  • 1 cup coconut cream
  • 2 tablespoons rose water
  • 2 tablespoons honey or sugar (to taste)
  • to garnish Fresh mint leaves

Method
 

Preparation
  1. Start by cutting your cantaloupe in half. Remove the seeds using a spoon.
  2. Next, scoop out the flesh and cut it into cubes or use a melon baller for a fun presentation.
Make the Coconut Rose Cream
  1. In a mixing bowl, add the coconut cream, rose water, and honey (or sugar if you prefer).
  2. Stir well until combined, creating a smooth, fragrant mixture.
Combine the Ingredients
  1. Gently fold in the cantaloupe cubes with the coconut rose cream, ensuring each piece is well-coated.
Chill and Serve
  1. Let the mixture chill in the refrigerator for about 15 minutes to allow the flavors to meld together.
  2. Just before serving, transfer the Cantaloupe in Coconut Rose Cream into a serving bowl and garnish with fresh mint leaves.

Notes

For substitutions, you can use other melons like honeydew or watermelon. Adjust the sweetness to taste as some cantaloupes are sweeter than others. For maximum flavor, let the mixture sit for an hour before serving. Store in an airtight container for up to 3 days, but do not freeze.