Galia Melon Bingsu w/ Coconut {Vegan}
Our version of the popular Korean frozen treat – just in time for melon season!
  1. Cut the melon in half, and scoop out the seeds. Use a melon baller to hollow out each melon half. Reserve the melon balls in a bowl, and place in the fridge to chill.
  2. Fill each hollowed melon half full of iced coconut milk (see below).
  3. Cover the iced coconut milk with the melon balls.
  4. Top with a scoop of coconut ice cream.
  5. Sprinkle with toasted coconut flakes for crunch, and garnish with fresh mint.
Iced Coconut Milk
  1. The night before assembling, add coconut milk and simple syrup to a bowl and stir to combine. Transfer to a ziplock freezer bag, seal, and lay flat in the freezer overnight to freeze.
  2. Once your melon halves have been hollowed, and you’re ready to assemble the melon bingsu, remove the iced milk from the freezer, place the bag on a countertop or other flat surface, and use a rolling pin to crush up the frozen milk. Once the iced milk is all crushed, empty the bag into a bowl, and from there, begin to assemble the rest of the melon bingsu.
Recipe Notes

The iced coconut milk needs several hours to freeze, thus I recommend preparing a┬áday in advance if possible. If you can’t find Galia melon, cantaloupe or honeydew will work great. Also, if you don’t have a melon baller, you can use a spoon to core the melon, however, the final result won’t be as neatly presented.