Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Ripe peach, peeled, pitted 2/3 c Unsweetened coconut milk
-and coarsely chopped 1/4 c Sweetened shredded coconut
2 tb Sugar 1 md Cantaloupe (2 1/2 lb)

1. 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.

2. Preheat the oven to 400F. 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.

3. Cut the cantaloupe in half crosswise and scrape out the seeds. Set
the halves, cut sides down, and peel the skin with a sharp knife.
Halve each half, then slice the quarters -inch thick. Arrange on a
large plate or platter. Stir the coconut-peach cream and drizzle over
the melon. Sprinkle the toasted coconut on top.

Food and Wine August 1995
Submitted By DIANE LAZARUS On 08-18-95

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