Summer Melons with Coconut Sauce
1 cup light, unsweetened Coconut Milk
⅓ cup Sweetened Condensed Milk
½ teaspoon Vanilla Extract
5-6 cups Melon balls
1 cup shredded Sweetened Coconut, lightly toasted
Drizzle lightly with White Coconut Balsamic Vinegar
In a small saucepan over medium high heat, combine coconut milk and sweetened condensed milk. Bring to a simmer and cook, whisking often until thick, about 15 minutes. Allow to cool and add vanilla extract. Sauce can be made up to 2 days ahead and chilled. Divide melon among bowls, serve with sauce and coconut, drizzle with White Coconut Balsamic Vinegar.