Fruits with Coconut Syrup

This dessert is the Thai variation of a fruit salad. Especially decorative, this delicious exotic fruit salad is served in a melon half.

Cut out small balls from the honeydew melon and mango pulp with a cookie cutter spoon, and chop the remaining fruit. Bring the sugar and water to a boil together until the liquid thickens. Arrange the fruit in a shallow baking dish and, once cooled, pour the syrup and coconut milk over it. Spread the crushed ice evenly over the top and bring to the table on the spot.

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