INGREDIENTS 6 SERVINGS
- 3/4 cup (175 milliliter) coconut water
- 1/3 cup (75 milliliter) Coconut Milk
- 3 tablespoon (45 milliliter) sugar, or to taste
- 1/3 cup (75 milliliter) whole milk (To make a vegan dessert, omit the milk and use more of both coconut water and coconut milk)
- 5-inch pandan leaf
- Half cantaloupe, honey dew melon, or try mangoes
- 1/3 cup (75 milliliter) small tapioca pearls
- 1 To make the broth, combine coconut water, coconut milk, milk, sugar and pandan leaf in a small pot. Bring to a boil, then remove from heat. Let it cool to room temp, then chill in the fridge until cold. (If you’re in a rush to cool it, sit the pot in an ice water bath!)
- 2 Use a small melon baller, or simply cut them into 1 cm dice. Chill the melons in the fridge.
- 3 To cook the tapioca, bring big pot of water to a full boil. Sprinkle the tapioca into the water and stir until the water comes back to a full boil again, at which point you can stop stirring and let them boil for about 12 minutes. The pearls are done when you see just a tiny white dot in the centre. (Tapioca pearls have the best texture when they have not been refrigerated, so it’s best to make them the day of.)
- 4 Fish the pearls out with a mesh skimmer and add them to a bowl of cold water. Drain well, and if the pearls still feel warm, run cold water through them until completely cool.
- 5 Divide tapioca pearls among serving bowls, and when ready to serve, top with melon balls and cover with the coconut broth. Serve cold (Don’t add the broth to the tapioca pearls until ready to serve).