Servings: 4

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Horned Melon Pineapple Boats


2 Frieda’s Horned Melons
1 1/2 teaspoons sugar
2 teaspoons cornstarch
1 pint peach or vanilla ice cream or frozen yogurt
1 cup fresh pineapple chunks
2 tablespoons shredded coconut
Chocolate syrup


Halve melons lengthwise; scoop out pulp. Reserve shells trimming a thin slice from bottom of shells so they “sit” up straight. Place pulp in blender container or food processor bowl; process until pureed. Strain out seeds; pour puree into saucepan. Stir in sugar and cornstarch. Cook and stir over medium-high heat until mixture thickens and bubbles; cook 2 minutes more. Cool slightly.

Spoon ice cream into each melon shell. Top with pineapple chunks; spoon on melon sauce. Sprinkle on coconut; drizzle with chocolate syrup if desired.