Watermelon With Coconut Topping
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1 large wedge of watermelon, 1 mango or 1 pineapple, cut into slices
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1/2 cup shredded coconut
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1/2 cup fried shallots
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60g dark palm sugar*
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Salt to taste
Buyer's tip: I've only found dark palm sugar at Asian grocery stores, the light is found at the supermarket. Dark palm sugar is generally sold in logs, mysteriously wrapped up in white so that you can't see it how dark it is.
Step 1 - Slice up the palm sugar finely-I sliced mine slightly too large as shown, it's easier to melt if it is in smaller pieces. Heat a frypan on low to medium heat and add the coconut, shallots and palm sugar. Stir to toast the coconut and melt the palm sugar. Cook until fragrant. Don't turn too high or the sugar will burn.
Step 2 - Serve in a separate bowl alongside slices of watermelon, mango or pinepple.