1. Warm sugar and water over low heat.
2. Allow to simmer for 3-4 minutes.
3. Take off fire, allow to cool to room temperature.
4. Add coconut cream, melon, colour, blend to smooth paste.
5. Pour into icecube tray, freeze till almost set.
6. Remove cubes into a deep bowl.
7. Beat with a fork or whisk till slushy, but not melted.
8. Transfer to a shallow dish, freeze till reset.
9. Beat chilled cream, till soft peaks form.
10. Add sugar, essence, fold in, beat till firm enough to make swirls.
11. Transfer to giant starnozzle bag, keep chilled till required.

To serve:

1. Put two scoops of frozen melon in individual bowls.
2. Top with a swirl of whipped cream.
3. Top with a ball of melon or chocolate swirls (optional).

Making time: 60 minutes (excluding setting, etc.)
Makes: 6-7 servings
Shelflife: 3 days frozen