Foodie, Recipes

Cantaloupe in Coconut Rose Cream


  • 1 small organic cantaloupe
  • 1 cup coconut cream
  • 1/2 tsp cardamom powder
  • 2 tsp rose water
  • 2 tbsp agave nectar/honey
  • Garnish: chopped pistachios and fresh mint.


  1. Using a melon baller, scoop out the flesh from cantaloupe in a bowl. Refrigerate to cool.
  2. In a small bowl, add coconut cream, cardamom powder, rose water and agave nectar. Stir to combine and refrigerate to cool.
  3. To serve, layer cool cantaloupe’s with chilled coconut rose cream and top it with chopped pistachios and mint.

By Kiran Tarun