Casaba Melon With Coconut Milk Recipes

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.

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.

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.