Tapioca and Cantaloupe Recipe

(Bot Bang Chan Trau)

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.

Ingredients : Serves 4 - 6

375 ml (1 1/2 cups)

60 g (1/2 cup)

250 ml (1 cup)

1/4 cup

65 g (1/3 cup)

125 ml (1/2 cup)

1/2

Water

Tapioca pearls (sago)

Coconut juice

Young coconut meat

Sugar

Coconut milk

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.