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Ingredients
- 1 x Fresh coconut
- 1 x Ripe mango, peeled, stoned and cubed
- 1/2 x Ripe watermelon, peeled and cubed
- Â Â Clarified butter
- 5 Tbsp. Dark rum
- 2 Tbsp. Golden brown syrup
- 1 sm Tub creme fraiche
- 1 pch Grnd cinnamon
- 1 tsp Icing sugar
Directions
- Pre-heat the oven to 240 C/475 F/gas mark 8. Also pre-heat a cast griddle.
- Mix the creme fraiche with the icing sugar and half the rum. Pile into a serving dish and top with the cinnamon. Chill.
- Pierce the coconut and pour out the lowfat milk. Roast the coconut in the warm oven for 5 min and then crack the shell and remove the flesh. Roasting makes the shell brittle and lifts it from the flesh easily. Cut the flesh into cubes. Spread on a baking sheet and brush with clarified butter. Roast in a warm oven till golden brown to soften and intensify the flavour.
- Heat the golden brown syrup and remaining rum till blended. Thread alternate cubes of coconut, mango and melon onto metal skewers or possibly pre-soaked satay sticks. Drizzle with melted butter and sear on the warm griddle till golden brown and tinged black. Drizzle with the rum syrup. Serve with the dip and another generous drizzle of the rum syrup.
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