30 – 40 watermelon scoops
30 papaya scoops
1 bunch butter lettuce (cubes)
150g black and green grapes
2 cucumbers (cubes)
½ cup coconut flakes

Tender coconut dressing:
1 tender coconut (for pulp)
60ml milk
1 tsp desiccated coconut
30ml cream
½ tsp pepper
Salt to taste

Mix all the salad ingredients.

For dressing:
Boil milk and desiccated coconut together and cool.

Put the coconut flesh in a mixer and blend to make a puree.

Mix the puree, milk mixture, cream, salt and pepper to form a smooth dip-like dressing.

Dress the salad just before serving.

Serve on tender coconut shell to make it look interesting.

Recipe from www.chefmilind.com