Cantaloupe in Coconut Cardamom Cream


If you are looking for a light, refreshing fruit starter for your next breakfast or brunch, this is one that won’t disappoint. It looks fancy and complicated, but it really isn’t. Using a melon baller, scoop perfect little melon spheres from a ripe cantaloupe and layer it with a whipped coconut cream scented with a tiny bit of cardamom. Top it with a sprinkling of chopped pistachios (for an extra touch, toast them before chopping), and you have a summery dish that will impress as well as taste fabulous.

One of the great things about this dish is you can effortlessly adapt it to a number of dietary constraints. For example, if you need to go vegan, substitute agave nectar or powdered sugar for the honey. To make this low-carb or keto, use your favorite liquid or powdered sugar substitute, such as Swerve (my fav!). You don’t even have to sweeten it, if you don’t want. It’s a matter of personal preference, after all.

Another great variation is to use both honeydew and cantaloupe melon to provide a lovely color mix. Again, make this your own. You can’t go wrong with melon and coconut, after all.

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Cantaloupe in Coconut Cardamom Cream

Juicy cantaloupe layered with creamy coconut cream scented with cardamom. A great breakfast or brunch starter or a light alternative summer dessert.
Course: Breakfast, Dessert
Keyword: breakfast fruit, brunch starter, cantaloupe, coconut cream, fancy fruit dessert, fruit for breakfast, keto, layered fruit dessert, light fruit dessert, low carb, melon, trifle
Servings: 4 servings
Author: Corinne Gregory Sharpe


  • 1 small cantaloupe or mixed cantaloupe and honeydew melon
  • 1 15oz can coconut cream
  • 1/2 tsp cardamom powder
  • 2 Tbsp honey (see notes)
  • 2 Tbsp finely chopped pistachios, for garnish


For Coconut Cream

  • Before beginning recipe prep, chill a 15oz can of coconut cream in the fridge overnight.
  • When ready to make dish, scoop hardened coconut cream into a mixing bowl, leaving any clear liquid behind.
  • Add cardamom and honey (if using), to coconut cream. Whip with a hand mixture until soft peaks form. Chill in refrigerator until ready to assemble dish.

To Assemble Dish

  • Using a melon baller, scoop cantaloupe flesh into a bowl. Refrigerate, if necessary, until cool.
  • Remove coconut cream and melon balls from refrigerator. Using a slotted spoon, layer melon balls in the bottom of individual serving dishes. Top with a small scoop of coconut cream. Repeat layers. To garnish, sprinkle chopped pistachios on top of the final dollop of coconut cream. Add a mint sprig for additional garnish, if desired. Serve immediately or place in fridge until ready to serve.


NOTE: while the recipe calls for honey, sweetener is a matter of personal taste and is not required. Also, if you wish to make this recipe vegan, substituting agave for the honey works well.  Other options are powdered sugar and powdered sugar substitutes, such as Swerve, or a liquid sugar replacement for keto or low-carb variations.


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