Melon Dessert with Coconut Flakes
by Editorial Staff
The airy melon dessert tastes like cool fruit marmalade. A jelly dessert is being prepared from melon puree. And if you have a portion of frozen melon puree in the freezer, you can deliciously “heal” your mood at any time at the first symptoms of food blues.
Cook: 2 hours 30 minutes
Servings: 2
Ingredients
- Melon (pulp, fresh or frozen puree) – 270 g
- Sugar – 1 tbsp
- Jelly “Mango” – 1 sachet (85-90 g)
- Water – 30-40 ml
- Coconut flakes – 2 tbsp
- Fresh mint for garnish (optional)
How to make coconut melon dessert:
Directions
- Make mashed potatoes from the melon pulp (using a blender) or defrost melon puree prepared for future use. Pour sugar into a melon puree. If the puree is thick, add water.
- Stir with a spoon and boil the melon puree for 2 minutes.
- Turn off the heat, add Mango jelly from a bag to the puree (it will give the melon dessert a beautiful orange color), stir until the dry jelly dissolves. Cool the workpiece to about 40 degrees.
- Then beat the fruit puree well with a mixer until foam appears.
- Cover the rectangular container (a square one was used, measuring 12×12 cm) with cling film and fill with melon mousse. To solidify, send the melon dessert to the freezer for 80-120 minutes.
- Remove the cold melon mousse from the freezer, remove the film. Using a knife (it is advisable to grease the blade with vegetable oil), cut the melon dessert into pieces, and actively roll each in coconut chips. Melon dessert with coconut flakes is ready. You can decorate it with mint to enhance the coolness of the dish.
Bon Appetit!
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