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Friday, March 29, 2013

Melon in Coconut Milk

Note: This is part of the Traveling Picnic episode were we featured three ethnic inspired lunches (French, Asian & Italian). I separated the recipes out individually to provide you with a better search option.



A great accompaniment for almost anything, especially dishes with a little heat.

Melon in Coconut Milk
Serves 4-6
Prep Time: 5 minutes
Cook Time: Zero









 
1 small honeydew melon, seeds and rind removed and cut into slices
1 8.8 ounce can of Thai Kitchen Coconut Milk
2 tsp. fresh squeezed lime juice
1 Tbls. brown sugar or Xagave syrup
pinch of Diamond Kosher salt
fresh mint leaves (optional)

Chill cut melon. In a small bowl, combine coconut milk, sugar, lime  and salt. Mix well and chill. Just before eating, pour coconut milk on the melon. Enjoy. May also garnish with fresh mint leaves.

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