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

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  • Serves 4
  • 25 mins to prepare
  • 360 calories / serving
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This refreshing fruit salad tastes as good as it looks. It's also quick, easy and sure to please.

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.

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  • Ingredients

  • 50g (2oz) desiccated coconut
  • 60g (2½oz) caster sugar
  • 1 tsp vanilla paste or half a split pod
  • 1 cantaloupe melon
  • small handful mint leaves, chopped
  • 150ml (¼pt) double cream
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  • Energy 1493kj 360kcal 18%
  • Fat 28g 40%
  • Saturates 19g 95%
  • Sugars 26g 29%
  • Salt 0.1g 0%

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

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