Melone con crema fredda al cocco
A summer dessert to be served on a warm day

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Melone con crema fredda al cocco

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Ingredients

Adjust Servings:
2 Melon(s)
300 g Coconut flour
40 g Potato starch
100 g Cane sugar
4 tbsp Greek yogurt
1 Lime
1/2 cup Rum
Salt
Mint leaves
Cuisine:

Ingredients

Directions

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Melon with coconut cream is a summer dessert, easy to prepare and totally devoid of eggs and gluten.

In this recipe we empty the melon to get as many balls as possible, for a good success it is important that the melon is sweet and mature. Here are some tips to choose the right fruit: to the touch, it must be hard, but not too much, then use the smell, if it is fragrant it is a good sign if, instead, the smell of ether means it is too ripe.

Preparing the melon with coconut cream is very simple. Grate the lime peel. Collect the coconut flour, the sugar, a pinch of salt, the lime peel and a liter and a half of water in a saucepan. Put on the fire and let cook on low heat for about half an hour, retract and pass the mixture to the sieve.

Combine the diluted starch separately with two spoons of water. Put the mixture back on the fire, sprinkle in the rum, let it evaporate and then thicken the cream for a quarter of an hour at low flame. Finally, add the lime juice, stir and remove from the fire.

Cut the melons in half, remove the seeds and all the possible balls. Combine the yogurt and coconut flour and mix well.

Serve the four halves with the melon balls and cold coconut cream decorated with mint leaves and coconut flour.

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