An almost entirely edible melon bowl holds a rich, vanilla-imbued coconut cream, dukkah (an Egyptian nut and spice sprinkle), and fresh berries. Bursting with flavour, this beauty takes your morning fruit salad to the next level.
Tip: Reserve canned coconut liquid for use in a smoothie tomorrow morning.
Coconut Cream Melon Halves with Almond Dukkah and Berries
Ingredients
- 1/3 cup (80 mL) raw hazelnuts
- 1 Tbsp (15 mL) raw sesame seeds
- 1 tsp (5 mL) coriander seeds
- 1/8 tsp (0.5 mL) sea salt
- 14 oz (400 mL) can cold, unshaken full-fat coconut milk (cream top only)
- 2 tsp (10 mL) raw honey
- 1/2 tsp (2 mL) vanilla extract
- 2 small cantaloupe or honeydew melon, chilled, halved crosswise, and seeded
- 1 pint (475 mL) fresh blackberries or raspberries
- Organic edible blossoms (optional)
Nutrition
Per serving:
- calories359
- protein6g
- fat26g
- saturated fat17g
- trans fat0g
- carbohydrates34g
- sugars24g
- fibre7g
- sodium193mg
Directions
01
In food processor, pulse hazelnuts, seeds, and salt until finely chopped. In medium bowl, beat cream of coconut milk, honey, and vanilla with whisk until fluffy. Cut small slice off bottom of melons so they sit on a plate. Fill each hollowed melon with a scoop of coconut mixture, handful of berries, sprinkle of dukkah, and a few blossoms, if using. Serve.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
