Melon with Coconut Milk

Name: Melon with Coconut Milk
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4-6
Cuisine: Chinese
Ingredients: 6 tablespoonssugar; handful fresh basil leaves; 150 ml(5 fl oz) cold milk; 1.5kg (3 lb) ripe honeydew melons (about 1 or 2); 2 x 400 ml(14 fl oz) tins coconut milk

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
25 min

Appears in

Ken Hom's Quick Wok

By Ken Hom

Published 2002

About

This is a quick version of a Hong-Kong inspired recipe. Make sure you use a wok that is non-stick, because an ordinary carbon-steel wok will react with the acid from the berries or the coconut and turn the food greyish, which is unappetising. Prepare the recipe up to stage 4 in advance, if you like.

Ingredients

2 x 400 ml(14 fl oz) tins coconut milk
6 tablespoonssugar

Asia
China
Dessert
Vegetarian
Gluten-free
Drinks
Hong Kong

Method

In a non-stick wok or large non-stick frying pan, combine the coconut milk and sugar, bring to simmering point and simmer for 10 Minutes, or until the mixture begins to thicken.
Add the cold milk and remove from the heat. Allow to cool thoroughly. Pour into a bowl, cover with cling film and refrigerate. This can be prepared the night before.