- 1 (13- to 14-ounce) can well-stirred unsweetened coconut milk
- 3 tablespoons sugar
- 1 1/2 teaspoons fresh lime juice, or to taste
- 1 large honeydew melon (5 pounds), chilled
- Garnish: julienned lime zest
- Special equipment: a melon-ball cutter
- Stir together coconut milk, sugar, and lime juice in a small metal bowl until sugar is dissolved, then quick-chill in a metal bowl set in a larger bowl of ice and cold water, stirring occasionally, about 6 minutes.
- Halve melon and discard seeds. Scoop melon into balls with cutter.
- Divide melon among 8 serving dishes, then pour coconut milk over top. Serve immediately.