Melon ball salad with vanilla mint syrup and toasted coconut cream recipe

1 rating

This refreshing fruit salad tastes as good as it looks. It's also quick, easy and sure to please. See method

Ingredients

of the reference intake
Carbohydrate 25.6g Protein 2.5g Fibre 4.9g

Preheat the oven to gas 4, 180°C, fan 160°C. Put the coconut on a baking tray. Bake until golden, about 10 minutes, then remove.
Meanwhile, in a small pan, heat the sugar and the vanilla paste or scraped pod with 75ml (3fl oz) water. Bring to the boil, then simmer for 5 minutes, or until syrupy. Remove from the heat and leave to cool. Remove the vanilla pod, if used.
Halve and deseed the melon. Use a melon-baller to scoop out as many balls as possible and then place in a shallow bowl. Pour the syrup over and sprinkle with the chopped mint.
Gently whip the cream until it forms soft peaks. Add half the coconut to the cream. Sprinkle the remaining coconut onto the melon balls. Serve with 1 tbsp of the coconut cream per person.