Dessert
2
10 minutes
15-17 minutes
Betsy Haley
1 Charentais Melon
2 Tablespoons brown sugar
1 /2 cup unsweetened coconut flakes
1 cup heavy whipping cream
½ cup powdered sugar
Zest from one lime
2 teaspoons lime juice
Preheat oven to 425°F
Peel the melon and scoop out the seeds. A paring knife works best for this as the peel is thick. Slice melon into 8 wedges.
Roast for 12 minutes. Turn on broiler to high, and broil on the top rack for 3-5 minutes until melon wedges begin to caramelize.
Meanwhile, in a dry skillet, spread coconut flakes in an even layer. Heat over medium high heat, stirring constantly until coconut is evenly toasted. Remove from heat.
In the bowl of a stand mixer, whisk together heavy cream and powdered sugar until soft peaks form, about 3-4 minutes. Fold in lime juice and lime zest.
To serve, sprinkle melon slices with toasted coconut and top with lime whipped cream.
