To make this simple dessert, you'll need
to shop at your local Asian market. For the tapioca, you will need the
pearl tapioca sold at Asian markets; the Western tapioca pearls are not a
substitute. If you cannot find canned coconut juice - not the same product
as coconut milk - use water instead. Young coconut meat is sold frozen or
possibly in cans.
Serves 4 - 6
375 ml (1 1/2 cups)
60 g (1/2 cup)
250 ml (1 cup)
65 g (1/3 cup)
125 ml (1/2 cup)
Tapioca pearls (sago)
Young coconut meat
Cantaloupe, about 500 g ( 3 cups), scooped out with melon baler
Generous pinch of salt
In a large saucepan, bring the water to a
boil over medium-high heat. Stir in the tapioca pearls and coconut
juice. When the tapioca becomes almost translucent, after about 5
minutes, stir in the coconut milk and the sugar, stirring constantly so
the pearls don't clump. Cook 5 minutes more, taste for sweetness
adjusting if necessary; then remove from heat.
Warm the coconut milk over low heat. Add
the salt and stir until it dissolves. Remove from the heat.
To serve, spoon 1/2 cup cooked tapioca
into each individual serving dish, and top with 2 tablespoons coconut
milk and several pieces cantaloupe. Stir and serve.