Casaba Melon With Coconut Milk Recipes

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CASABA MELON WITH COCONUT MILK



Casaba Melon with Coconut Milk image

This tropical mixture of creamy coconut milk spiked with lime juice and sweet melon makes for a marvelous summer dessert. Try it with your favorite melon if you cannot get the very sweet casaba melon in your area. The simple sauce works well with all melons.

Provided by Dancer

Categories     Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5

8 ounces coconut milk
1 lime, zest and juice of,finely grated
4 cups cubed casaba melon
1/4 cup toasted shredded coconut
additional lime zest (to garnish) (optional)

Steps:

  • Mix together the coconut milk, lime juice, and zest in a large bowl until well mixed.
  • Add the melon and toss well.
  • Chill for at least one hour, and up to three hours.
  • Garnish with the toasted coconut and lime zest and serve chilled.

CASSAVA CAKE



Cassava Cake image

This is a Pinoy dessert best served cold. It is easy to make if you are looking for a Filipino dessert.

Provided by lola

Categories     World Cuisine Recipes     Asian     Filipino

Time 2h20m

Yield 10

Number Of Ingredients 5

2 cups grated, peeled yucca
2 eggs, beaten
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can coconut milk

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Stir the yucca, eggs, evaporated milk, sweetened condensed milk, and coconut milk together in a bowl until thoroughly combined; pour into a baking dish.
  • Bake in the preheated oven for 1 hour. Switch the oven's broiler on and bake under the broiler until the top of the cake is browned, 2 to 3 minutes. Cool completely in refrigerator before serving.

Nutrition Facts : Calories 328.9 calories, Carbohydrate 41.6 g, Cholesterol 60.4 mg, Fat 15.5 g, Fiber 1.2 g, Protein 8 g, SaturatedFat 11.5 g, Sodium 110.7 mg, Sugar 25.5 g

MELON WITH COCONUT MILK



Melon with Coconut Milk image

Categories     Blender     Dessert     Quick & Easy     Low Sodium     Lime     Melon     Coconut     Summer     Chill     Gourmet

Yield Serves 4

Number Of Ingredients 4

a 3 1/2-ounce can (about 1 cup) sweetened flaked coconut
1 cup boiling water
1/4 teaspoon freshly grated lime zest
4 cups julienne strips of honeydew melon, cantaloupe, Persian melon, or casaba or a combination, chilled

Steps:

  • In a blender purée the coconut with the water and the zest at high speed for 1 minute, let the mixture stand for 10 minutes, and force it through a fine sieve set over a bowl, pressing hard on the solids. Chill the coconut milk, covered, until it is very cold. Put the melon in a serving bowl, pour the coconut milk over it, and serve the dessert immediately.

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