- 1 - ripe medium peach—peeled, pitted, and coarsely chopped
- 2 - tablespoons sugar
- 2/3 - cup Coco Lopez® unsweetened coconut milk
- 1/4 - cup sweetened shredded coconut
- 1 - medium cantaloupe (about 2 ½ pounds)
In a food processor or blender, puree the peach with the sugar. Add the coconut milk and process until smooth. Refrigerate until chilled for at least 2 hours or overnight.
Preheat the oven to 40O°. Spread the shredded coconut on a baking sheet and toast in the middle of the oven for about 5 minutes, stirring a few times, or until golden brown. Transfer to a plate and let cool.
Cut the cantaloupe in half crosswise and scrape out the seeds. Set the cantaloupe halves cut sides down and peel the skin with a sharp knife. Halve each half, then slice the quarters 1/4 inch thick. Arrange the cantaloupe on a large plate or platter. Stir the coconut-peach cream and drizzle it over the melon. Sprinkle the toasted coconut on top.
*Reprinted from Food & Wine 1995 Annual by permission of Food & Wine.