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 flavor, this beauty takes your morning fruit salad to the next level.
Sleep on it
Chill your canned coconut milk overnight to get it to separate. Once you’ve scooped out the cream for this dish, reserve the remaining coconut liquid for use in a smoothie tomorrow morning.
1/3 cup raw hazelnuts
1 Tbsp raw sesame seeds
1 tsp coriander seeds
1/8 tsp sea salt
14 oz can chilled, unshaken full-fat coconut milk (cream top only)
2 tsp raw agave nectar
1/2 tsp vanilla extract
2 small cantaloupe or honeydew melons, chilled, halved crosswise and seeded
1 pint fresh blackberries or raspberries
Organic edible blossoms (optional)
In food processor, pulse hazelnuts, sesame seeds, coriander seeds and salt until finely chopped.
In medium bowl, beat cream of coconut milk, agave nectar and vanilla with whisk until fluffy.
Cut a small slice off the bottom of each melon half so the halves sit on a plate. Fill each hollowed melon half with a scoop of coconut mixture, handful of berries, sprinkle of dukkah and a few blossoms, if using. Serve.