Dizzy Swallows

Cantaloupe in Rose & Cardamom Coconut Cream

Cantaloupe in Rose & Cardamom Coconut Cream

June 5th, 2013

As summer’s heat begins to warm our bodies, it is nice to have a cooling dessert to turn to in the evening. This simple recipe is easy to make in advance for a get together, or just whip together in a moment’s inspiration.


Choose your melon carefully, as a ripe, fragrant specimen is what really gives this dessert depth. Similarly, fresh ground cardamom is far superior to pre-ground.


Cantaloupe in Rose & Cardamom Coconut Cream

  • 1 ripe cantaloupe
  • 1 cup coconut cream
  • 1/4 to 1/2 tsp fresh ground cardamom powder
  • 1 tsp rose water (Should just be rose oil and water. Avoid alcohol-based varieties.)
  • 2 Tbsp agave nectar or honey
  • A handful of pistachios, crushed
  • Small bundle of fresh mint leaves, chiffonade or chopped

Using a melon baller, scoop out the flesh from cantaloupe into a container with a lid. Refrigerate for a bit to cool.

Using a mortar and pestle, grind the cardamon pods, removing the husks. Process into a fine powder.

In a small mixing bowl, combine the coconut cream, cardamom powder, rose water and the agave nectar or honey. Stir to combine (bonus if you use an immersion blender to whip!) and refrigerate to cool.

To serve, layer a few cantaloupe balls with a pour of the chilled coconut rose cream and a sprinkle of pistachio and mint. Repeat as desired, and finish with a garnish of pistachios and mint.

Serves 4-6
Adapted from Kiran Tarun

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