Refreshing fruit salad with melon, papaya and coconut milk

Ingredients

• 300 ml Coconut milk (Whole coconut milk, not diluted)
• 0.5 cuillère à café Vanilla extract (Optional, adds a fragrant note)
• 100 g White sugar (For the caramel syrup)
• 100 ml Water (Deglazes the caramel)
• 0.5 cuillère à café Salt (Enhances the flavor of the syrup)
• 200 g Charentais melon (Remove seeds and cut into cubes)
• 200 g Gallia melon (Remove seeds and cut into cubes)
• 200 g Papaya (Remove seeds, flesh in cubes)

Instructions

1. Simmer the coconut milk

   Pour the coconut milk into a small saucepan, add ½ teaspoon of vanilla extract and heat over medium heat until it simmers (about 1 minute). Do not let it boil.

   Time: PT2M

   Temperature: moyen

2. Prepare the caramel syrup

   In another saucepan, pour the white sugar and melt it over low heat, stirring gently until a golden caramel forms.

   Time: PT5M

   Temperature: feu doux

3. Deglaze the caramel

   Carefully add the 100 ml of water to the caramel while stirring constantly. The mixture will bubble vigorously; let the caramel melt completely, then incorporate ½ teaspoon of salt.

   Time: PT2M

   Temperature: feu doux

4. Let the syrup cool

   Transfer the syrup to a small container and let it cool at room temperature (about 5 minutes).

   Time: PT5M

5. Prepare the fruits

   Seed the papaya, remove the seeds from the Charentais melon and Gallia melon, then cut each fruit into small cubes of about 1 cm.

   Time: PT10M

6. Assemble the bowls

   Divide the fruit cubes among three bowls. Pour 4 to 5 tablespoons of caramel syrup over each bowl, then add 10 cl of hot coconut milk (or at room temperature). Gently stir to coat the fruit.

   Time: PT3M

Nutrition Facts

Calories

210

Protein

2 g

Carbohydrates

45 g

Fat

8 g

Fiber

4 g