Sweet Melon and Tapioca Pearls in Coconut Milk
A refreshing summer dessert made with coconut milk, melon balls, and tapioca pearls.
Ingredients
water
6 cup
dried small tapioca pearls (rinsed)
1 cup (4 oz)
cantaloupe or muskmelon (more than half of a 5 lb melon, scooped into balls)
3 cup
coconut milk
13.5 oz can (1½ cup)
pandan syrup
½ cup
salt
a pinch
ice cubes
2 cup
Instructions
1
Cook the Tapioca
In a large pot, bring water to a boil over high heat. Add the tapioca pearls and reduce to medium heat. Cook until the pearls turn translucent with only a tiny white dot in the center, 15 to 20 minutes. Pour the tapioca into a strainer and rinse with cold water to wash off the excess starch from cooking and to separate the pearls. Drain.
2
Combine
In a large punch bowl, combine the tapioca, melon balls, coconut milk, syrup, salt, and ice cubes. Stir well. Ladle into bowls and serve immediately.
