Puree avocado and melon flesh with lemon juice, apple juice, and honey. Heat coconut milk in a small pot and beat with a whisk until milk becomes frothy. Pour avocado-melon mix into a cup and serve as a cappuccino topped with coconut froth.
1 Peruvian avocado
500 g (1 pound) melon
150 ml (3/4 cup) apple juice
1-2 tablespoons honey or brown sugar
100 ml (1/2 cup) coconut milk