375 ml (1 1/2 cups) Water
60 g (1/2 cup) Tapioca pearls (sago)
250 ml (1 cup) Coconut juice
1/4 cup Young coconut meat
65 g (1/3 cup) Sugar
125 ml (1/2 cup) Coconut milk
1/2 Cantaloupe, about 500g (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.

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