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.