Peel the melon, cut lengthwise into quarters and remove the seeds. Cut the quarters into bite-sized pieces and refrigerate for about an hour.
Gently heat the coconut milk with the palm or brown sugar and the vanilla sugar, stirring until the sugar dissolves. Cool the coconut milk and place it in the refrigerator as well.
Place the cooled melons in a suitable bowl and pour the coconut milk over them.
Tip. You can also cut the melon in half lengthwise and use a ball cutter to twist round balls out of the flesh. The melon balls and the coconut milk later then bring to the table in the fruit bowl on crushed ice.
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