Cantaloupe in Coconut Cardamom Cream

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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: servings

Author: Corinne Gregory Sharpe

Ingredients

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

Instructions

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.

Notes

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.