Treat yourself to this Easy Cantaloupe Dessert for a perfectly refreshing summer treat! It’s a chilled melon pudding bursting with sweet, juicy cantaloupe flavor and garnished with cool mint and tart raspberries. This no-bake dessert is vegan, gluten-free, and AIP/paleo, and sure to be a family fave!
Table of contents
Easy Cantaloupe Dessert Recipe
This Easy Cantaloupe Dessert is inspired by “gelo di melone,” a traditional Sicilian watermelon pudding. The dessert is typically made with watermelon or other melon juices thickened with cornstarch and sweetened with sugar or honey, with various optional flavor enhancements and toppings.
In my AIP/paleo version, I’m making “gelo di cantalupo,” a jellied cantaloupe pudding. It’s really simple to make with just a few ingredients. Naturally sweet, fresh cantaloupe juice is thickened with arrowroot starch, making the recipe corn and grain-free. Some maple sugar and a pinch of salt balance the sweetness, and the mixture is chilled until set.
The chilled dessert is then topped with fresh mint and raspberries, creating a refreshing contrast of sweet and tangy flavors. With no refined sugars, artificial dyes, or flavors, this light and fruity cantaloupe dessert is both kid-friendly and allergy-friendly. It’s the perfect summer dessert that everyone can enjoy!
Want some more refreshing fruit treats? Try my Watermelon Mochi, Mango Mochi, Watermelon Jelly and Custard, or Watermelon Fruit Jello recipes.
Ingredients
- fresh cantaloupe – use a ripe cantaloupe for the juiciest, sweetest flavor. Choose one that’s weighty for its size, with a slightly sweet smell, and that’s firm with some give and some softness at the stem end.
- arrowroot starch
- maple sugar
- salt – just a pinch
- fresh mint leaves – for garnish. Although optional, I love cantaloupe and mint together for a sweet and refreshing, light and cool flavor. I highly recommend it!
- fresh raspberries – for garnish, optional.
Ingredient Substitutions
- Cantaloupe: You can make this dessert with other melons like honeydew or watermelon for the more traditional gelo di melone, noting that the texture and flavor will vary. You can also experiment with citrus fruits like lemons or blood oranges, although you may want to increase your sweetener.
- Arrowroot starch: Tapioca starch is often a substitute in small amounts but I have not tested it in this recipe.
- Maple sugar: You can use coconut sugar instead, noting that the color will be a bit darker. You can also use other granulated sugars if you don’t need this dessert to be refined sugar free.
- Fresh Mint and Raspberries: You can top with any other fresh fruits or garnishes that you like. See the Tips & Tricks section for some more suggestions.
Instructions
Step 1. Make the Cantaloupe Juice
Blend the cantaloupe then strain out the pulp to achieve a smooth consistency. Measure out 2 cups of cantaloupe juice.
Step 2. Make the Pudding
In a saucepan, whisk together the cantaloupe juice, arrowroot starch, maple sugar, and sea salt. Then, place over low heat and stir until it thickens, about 3-5 minutes.
Step 3. Refrigerate to Set
Allow the mixture to cool slightly or to room temperature before pouring into serving dishes. Cover with plastic wrap and chill the cantaloupe desserts for at least 2 hours or longer, until set to desired consistency.
Step 4. Garnish and Serve
Once set, top the cantaloupe desserts with fresh raspberries and fresh mint leaves and serve chilled.
Tips & Tricks
Adjust the Sweetness
Depending on how sweet your cantaloupe is, feel free to add more or less maple sugar.
Adjust the Consistency
The dessert’s texture depends on how much it thickens and how long it sets. A slightly longer cook time (about 5 minutes) and chill time (overnight) will let the mixture thicken and set to an almost jello-like finish. Conversely, a shorter cook time (3 minutes) and chill time (2 hours) will make the mixture have a much looser consistency, like a pudding.
Whichever consistency you prefer, ensure the mixture cooks over low heat and does not boil as the arrowroot starch will lose its thickening ability.
Setting Tip
If the cantaloupe mixture hasn’t cooled fully, cover with plastic wrap directly touching the surface to prevent a skin from forming while it sets in the fridge.
Flavor Enhancements
Experiment with a dash of cinnamon, a splash of vanilla extract, or 1-2 TBSP of lime or lemon juice for a refreshing and complementary tang.
Presentation
You can serve this dessert in small dessert bowls, small mason jars or in pretty glasses or glass dishes for a fun and ‘fancy’ aesthetic.
Additional Garnishes
Some other toppings that would pair well with this dessert are a medley of fresh berries, halved grapes, unsweetened shredded coconut, a dollop of whipped coconut cream or coconut yogurt, finely chopped pistachios or other nuts if you tolerate them, citrus zest, a sprinkle of chia seeds or dairy-free dark chocolate shavings.
Frequently Asked Questions
I don’t recommend using frozen cantaloupe as it will likely be too slushy and icy once blended, and not liquid enough to yield the juice. However, if it’s what you have on hand, you can thaw frozen cantaloupe completely and drain the excess liquid before blending it.
Yes! This is a great make ahead dessert since it needs at least 2 hours or more to set in the fridge. Store any toppings separately and garnish the desserts before serving.
Storage Instructions
- Fridge: Store these cantaloupe desserts ungarnished. Cover the serving dishes tightly with plastic wrap and keep refrigerated for 2-3 days.
- Freezer: I don’t recommend freezing this dish.
Easy Cantaloupe Dessert Recipe (No-Bake)
- Total Time: 2 hours 15 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
Enjoy this Easy Cantaloupe Dessert for a perfectly refreshing summer treat! It’s a chilled melon pudding bursting with sweet, juicy cantaloupe flavor and garnished with cool mint and tart raspberries. This no-bake dessert is vegan, gluten-free, and AIP/paleo.
Ingredients
- 2 cups cantaloupe juice (about 4 cups cubed cantaloupe)
- 4 TBSP arrowroot starch
- 2 TBSP maple sugar
- pinch of salt
- fresh mint (optional, for garnish)
- fresh raspberries (optional, for garnish)
Instructions
- Make the cantaloupe juice by blending cubed cantaloupe in a high powered blender until it becomes a smooth liquid. Strain through a fine-mesh sieve to remove pulp, then measure out 2 cups of cantaloupe juice.
- In a small saucepan, whisk together cantaloupe juice, arrowroot starch, maple sugar, and pinch of salt until fully combined.
- Then, set the saucepan over low heat and continue stirring the mixture frequently until it thickens, about 3-5 minutes.* Once thickened, remove from heat.
- Allow the mixture to cool slightly or to room temperature before pouring evenly into 2 serving glasses or dishes of choice.
- Cover with plastic wrap and refrigerate to set for at least 2 hours or overnight, noting that the longer the chill time the firmer the pudding will be.**
- When ready to serve, garnish with fresh mint leaves and fresh raspberries or other toppings of choice and serve chilled.
Notes
*The mixture might begin to bubble and simmer over the low heat but should not boil. The shorter the cook, the looser the consistency and the closer to 5 minutes the thicker the dessert will be once chilled.
**Keep refrigerated until ready to serve, up to 3 days.
- Prep Time: 10 minutes
- Chill Time: 2 hours
- Cook Time: 5 minutes
- Category: Desserts
- Method: Stovetop
- Cuisine: Sicilian-inspired
As the creator of an online dairy-free and gluten-free baking school, I understand how challenging it is to find dairy and gluten-free goods that taste as delicious as their conventional counterparts. That’s why you’ll love my sweet and refreshing, naturally vegan and gluten-free Easy Cantaloupe Dessert! If you try it, I would appreciate it if you would give it a rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
came across this recipe via Google. I see you cater toward certain diet restrictions but am I able to substitute the arrowroot with corn starch?
I haven’t tried myself so can’t say for sure but my guess is yes. If you try, do let us know 🙂