HONEYDEW MELON, PEARL TAPIOCA, AND COCONUT MILK SOUP

HONEYDEW MELON, PEARL TAPIOCA, AND COCONUT MILK SOUP image

Yield 10

Number Of Ingredients 5

4 ounces small pearl tapioca
2 cans unsweetened light coconut milk
3/4 c sugar
small honeydew melon balls from 1 melon
2 c water

Steps:

1. While stirring, add tapioca to a heavy saucepan with 3 cups fresh water. Bring the water to a boil, reduce heat to low, and cook gently for 30 minutes uncovered, stirring occasionally. Stir more frequently during 2nd half of cooking. Tapioca should be quite soft, and much of the water should have been absorbed. Let the tapioca cool in the water for 10-15 minutes. Don't put coconut milk into boiling tapioca. Oil will separate and will be oily. 2. Add the coconut milk to the tapioca; the soup should have the consistency of fairly thick cream. Add sugar to taste to hot soup or simmer 2 c water with sugar to make syrup and add to soup to thin. 3. Chill if desired (for a few hours) and add melon balls, or serve immediately by ladling into wide, shallow soup bowls.