Choose a selection of the freshest, ripest fruit for these breakfast or brunch fruit plates.
rock melon, honeydew melon, mango, berries, stone fruit, cherries
1/2 cup sugar
1/2 cup water
4 double kaffir lime leaves, finely shredded
1 cup coconut cream
3 tablespoons long thread coconut, toasted
Combine the sugar, water and kaffir lime leaves in a saucepan and bring to the boil. Simmer for 5 minutes. Remove from the heat and cool. Stir in the coconut cream, cover and chill. Strain out the kaffir lime leaves before serving.
To assemble: Peel and slice the fruit. Arrange on plates and scatter over the toasted coconut. Serve with a small jug of syrup. Makes 1½ cups of syrup.