Summer Melons With Coconut Sauce

This is so refreshing. I found this in the Ladies Home Journal (Aug 2010) Can use cantaloupe, honeydew, watermelon, crenshaw. I put in some pitted bing cherries. Sauce can be made up to 2 days ahead and chilled. It takes about 8 lbs of assorted mellons.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 1  cup  light unsweetened coconut milk
• 1⁄3 cup sweetened condensed milk
• 1⁄2 teaspoon vanilla extract
• 2  cups watermelon balls
• 2  cups cantaloupe balls
• 2  cups  honeydew balls
• 1  cup  shredded sweetened coconut (lightly toasted)

Directions

1. In a small saucepan over meduim heat.
2. combine coconut milk.
3. and sweetened condensed milk.
4. bring to a simmer and.
5. cook whisking often, until thick.
6. about 15 minutes.
7. Allow to cool
8. add vanilla extract.
9. Divide mellon among bowls.
10. serve with sauce and coconut.