Hamilton Grey Power November 2020

Fruit stacks with
coconut cream
Ingredients
• 2 x 400ml cans coconut cream
• 1 medium ROCKMELON, halved crossways,
peeled, seeded
• 1 medium HONEYDEW, halved crossways,
peeled, seeded
• 1/2 whole seedless WATERMELON, rind removed
• 1 medium fig, cut into six wedges
• 1 lime, halved lengthways, pulp reserved
• 1/4 cup finely chopped pistachios
Method
1. Refrigerate cans of coconut cream standing
upright overnight.
2. Make coconut cream: Carefully remove lid, scoop
the solid top from coconut cream into a small
bowl of an electric mixer. Reserve remaining
liquid in can for another use. Beat coconut cream
until medium peaks form.
3. Cut melons crossways into 4cm thick slices.
Using a 4.5cm round cutter, cut rounds; you
should get 6 rounds from each fruit.
4. Top each fruit round with whipped coconut
cream. Stack three rounds together. Top fruit
stacks with fig wedge, finger lime pulp and
pistachios. Refrigerate until ready to serve.
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Hamilton greypower Magazine | November 2020 31