Coconut Melon Recipe Ideas Recipes Recipe For Stuffed

WATERMELON-COCONUT COOLER

Steps:

• Blend 8 cups frozen cubed watermelon with 8 ounces lemon vodka, 7 ounces simple syrup (see No. 17) and a 17.5-ounce can coconut juice. Serve with watermelon wedges.
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MELON SOUP

Steps:

• Peel and seed cantaloupe and puree them in a food processor with grated orange zest and orange juice and a pinch of ground cinnamon for flavor.
• Either puree in it or top with sour cream or yogurt. Right before serving scissor a little bit of fresh basil leaves over the top.

MELON WITH COCONUT MILK

Steps:

• In a blender purée the coconut with the water and the zest at high speed for 1 minute, let the mixture stand for 10 minutes, and force it through a fine sieve set over a bowl, pressing hard on the solids. Chill the coconut milk, covered, until it is very cold. Put the melon in a serving bowl, pour the coconut milk over it, and serve the dessert immediately.

CHILLED COCONUT-HONEYDEW SOUP

Steps:

• Combine honeydew melon, coconut milk, honey, lime juice, cinnamon, and ginger in a blender; blend until smooth. Refrigerate for 1 hour and serve chilled.

GRAPE AND COCONUT SALAD

Steps:

• Mix cream cheese, sour cream, sugar, and vanilla extract together in a bowl; fold in grapes, coconut, and pecans. Refrigerate for flavors to blend, at least 30 minutes.

PORK STUFFED BITTER MELON

Steps:

• Place shrimp in a bowl and pour in enough water to cover; set aside until shrimp are rehydrated, about 10 minutes. Drain.
• Mix 1 tablespoon cornstarch and 1 tablespoon water together in a bowl until a smooth paste forms. Mix sugar, soy sauce, and 1 teaspoon salt into cornstarch paste until marinade is well combined. Stir pork into marinade moving the spoon in one direction.
• Heat 1 tablespoon peanut oil in a large skillet over high heat; fry shrimp until fragrant, 2 to 3 minutes. Add shrimp to pork mixture, stirring in 1 direction until it reaches a paste-like consistency.
• Sprinkle salt over bitter melon and let sit for 5 minutes.
• Bring a pot of water to a boil; add bitter melon and cook for 3 minutes. Drain well.
• Stuff each bitter melon slice with pork mixture and sprinkle cornstarch evenly over each.
• Heat peanut oil in a large skillet over high heat. Reduce heat to medium and fry stuffed bitter melon until brown, 3 to 5 minutes per side. Transfer bitter melon to a serving plate.
• Mix 1/2 cup water, oyster sauce, and 1 teaspoon sugar together in a bowl until oyster sauce mixture is smooth.
• Heat 1 tablespoon peanut oil in the same skillet over high heat. Cook and stir black bean-garlic sauce, red pepper, and garlic until fragrant, 3 to 4 minutes. Add oyster sauce mixture and stir until heated through, 1 to 2 minutes. Reduce heat to medium; add stuffed bitter melons and simmer, 5 to 6 minutes.
• Mix 1 tablespoon cornstarch and 1 tablespoon water together in a small bowl until a smooth paste forms; stir into skillet until sauce is thickened, 1 to 2 minutes.

HONEYDEW MELON IN COCONUT MILK

Steps:

• Stir together coconut milk, sugar, and lime juice in a small metal bowl until sugar is dissolved, then quick-chill in a metal bowl set in a larger bowl of ice and cold water, stirring occasionally, about 6 minutes.
• Halve melon and discard seeds. Scoop melon into balls with cutter.
• Divide melon among 8 serving dishes, then pour coconut milk over top. Serve immediately.