Craving a delicious yet very light dessert without lactose too? Here’s the Coconut and Melon Cream, a very simple summer treat to keep ready in the fridge to refresh ourselves and maybe offer to unexpected guests or for the kids’ snack. A very simple dessert without milk and with lots of coconut that you can transform, for example, into a filling for a soft tart or spread on eyelet cookies or the ovis mollis. The Coconut and Melon Cream is prepared in a few minutes and is entirely lactose-free and egg-free, perfect even for intolerant people or those following a vegan diet.
Meanwhile, as the Coconut Cream cools in the fridge, Subscribe to my WHATSAPP channel and activate notifications so you won’t miss my new recipe every day. While enjoying the Coconut Cream, discover the other delicious and simple cream recipes I leave below so you can prepare them too to surprise everyone at the table or maybe for the snack of both kids and adults. If you want to make your dessert even more delicious and are not lactose intolerant, add whipped cream with a little powdered sugar before assembling the dessert, and the indulgence is guaranteed.
DID YOU KNOW:
Up here, where the magnifying glass is, you can click on “SEARCH” 🔍, you can write the ingredient that when you open the fridge door you find there, or from your pantry, you’ll have the chance to access hundreds of recipes with the ingredient you have chosen.
YOU WILL BE AMAZED.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Coconut and Melon Cream without Milk
- 2 3/4 oz grated coconut (desiccated)
- 3 1/3 cups water
- 1/3 cup cornstarch (maizena)
- 1/2 cup sugar
- 1 3/4 lbs melon
Tools
- 1 Melon Baller
- 1 Small Pot
- 1 Strainer
Preparation of Coconut and Melon Cream without Milk
To prepare the Coconut and Melon Cream without milk, place water and desiccated coconut in a small pot and bring to a boil.
Boil for 20 minutes, then turn off the heat and allow to cool completely before straining the water.
Add sugar and cornstarch to the coconut water and stir to dissolve lumps, then cook over medium-low heat until it thickens.
It will take about 5/6 minutes.
When the cream has thickened, place it in a bowl and cover with plastic wrap in contact with the surface to cool completely.
Meanwhile, cut the melon in half, remove the seeds and use a melon baller to scoop out balls.
Assemble bowls with Coconut Cream by distributing melon balls on top and sprinkle with more desiccated coconut.
You can make the Coconut Cream using coconut milk instead of desiccated coconut.
Then in 2 1/2 cups of water, pour the coconut milk, 1/4 cup of sugar, and 1/3 cup of cornstarch and cook on low heat for 5/6 minutes.
How to Store Coconut and Melon Cream
You can store it in the fridge in an airtight container for 3 days.
Other Recipes
If you want to see other types of recipes you can return to HOME
