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.
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.
This recipe is part of the Raw—and Wonderful! collection.
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