John Myers
Ingredients for 8 servings:
- 1 honeydew melon(s)
- 400 ml coconut milk
- 5 tbsp palm sugar or brown sugar
- 1 vanilla pod(s)
Instructions
Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes
Chill the melon in the refrigerator for 3-4 hours before preparing. Combine the coconut milk and palm sugar or brown sugar in a saucepan and stir to combine. Split the vanilla pod lengthwise with a sharp knife and scrape out the seeds with the back of a knife. Add both to the coconut milk and heat gently over low heat, stirring constantly, until the sugar has completely dissolved. Remove the vanilla pod. Allow the sauce to cool and refrigerate until completely cold. Then quarter the cooled honeydew melon and scoop out the seeds with a spoon. Cut the flesh from the rinds and dice them. Place the honeydew melon cubes in dessert bowls, drizzle with the vanilla cream to create a decorative layer, and serve immediately.
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