Canteloupe in Coconut Rose Cream

Dessert cannot be more simpler, refreshing and tasty.

Canteloupe in Coconut Rose Cream

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Total Time: 10 minutes
Servings: 4


  • 1 small ripe organic cantaloupe
  • 1 cup coconut cream
  • 1/2 tsp cardamom powder
  • 2 tsp rose water
  • 2 tbsp agave nectar/honey


  • chopped pistachios and fresh mint.


  • Using a melon baller, scoop out the flesh from cantaloupe in a bowl. Refrigerate to cool.
  • In a small bowl, add coconut cream, cardamom powder, rose water and agave nectar. Stir to combine and refrigerate to cool.
  • To serve, layer cool cantaloupe’s with chilled coconut rose cream and top it with chopped pistachios and mint.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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