Roasted Charentai Melons with Coconut and Lime Whipped Cream
Roasted Charentais Melons with Coconut and Lime Whipped Cream
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.
Toss wedges with brown sugar. Spread onto a baking sheet in an even layer.
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.