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Melon con Coconut

Vegan I Gluten Free

Serves: 1

Time: 10 minutes

1 green melon (Honey Dew)

1 fresh coconut OR 1 bottle organic coconut water

2 sprigs Thai basil

Note: If you want to be able to set your melon down, you first will need to cut the bottom. Make the smallest slice you can off the bottom so it can sit down flat. Be careful not to make the slice too deep or the liquid will seep from the bottom. You're just looking to remove a little of the melon flesh for a flat surface.

Slice the top off the melon. Use a spoon to scape out the inside, separating the fruit from the seeds. If you cut the bottom, make sure to not scape the bottom too much to prevent puncturing through.

Add the melon insides, coconut water and Thai basil to a blender. Mix on medium until combined. Pour the mixture back into the melon.

Sip and enjoy!

Tip: Place your melon in the fridge overnight for a cool, refreshing drink or add ice!

Inspired by Melon con Vino that I discovered in Chile, South America.

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