Coconut, Rockmelon and Rosepetal Pudding

I whipped this up in about 5 minutes spontaneously and was mighty pleased with the result!

I love going to specialty food stores and finding interesting, fancy-pants ingredients to be creative with. I had these rose petals that i hadn't used yet and thought they would go lovely with a creamy desert. The great thing about this is that you don't need to cook it or put it in the fridge for hours but the texture is really puddling-like. Plusss psyllium husk is a great fiber addition that helps with digestion.

If you don't have rockmelon you could easily use pineapple or strawberries or any kind of berry for that matter. Oh goodness it would be great with fresh blackberries... 

Enjoy this desert you can feel good about!

x River

Ingredients

• 1/2 Cup edible rose petals
• 3 Tbs Psyllium husk
• 2 Tbs Poppy seeds
• 1 Cup coconut milk
• 2 Tbs Honey
• Rockmelon - just a few slices
• Extra honey and slivered almonds for the top

Method

1. Combine all ingredients in a bowl except melon and topping
2. Spoon mixture into individual ramekins
3. Slice rockmelon thinly and arrange on the top
4. Sprinkle with slivered almonds and drizzle with a little honey
5. Keep in the fridge until ready to eat
6. Enjoy!