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1 cup honeydew melon balls
1 cup cantaloupe balls
1/2 cup diced pineapple
1/2 cup diced papaya
3 cups sugar
2 cups water
few drops jasmine extract (optional)
1 cup thick coconut cream
2 cups crushed ice

Scoop honeydew and cantaloupe into balls. Dice pineapple and papaya; set aside.
In a saucepan, boil sugar and water until syrupy. Strain and cool. Add jasmine extract, if desired. Arrange fruit in a serving bowl, or in individual serving dishes and top with enough syrup, coconut milk and crushed ice.

Source: The Coconut Cookbook by Conrado A. Escudero