Ingredients: 40 fl. oz. water (for tapioca) 1 Tbsp. tapioca 1/2 cup water (for syrup) 1 Tbsp. sugar 2 Tbsp. sweet whole kernel corn 1/2 cup Thai Kitchen Coconut Milk (cream)* salt (a pinch) 2 Tbsp. cantaloupe, small cubes 2 Tbsp. coconut meat, thinly sliced strips
*Note: Coconut cream. When opening a can of coconut milk, do not shake the can. Carefully open the can and spoon off the thicker cream that has separated from the water.
Directions: 1. In a pot, bring water to a boil. Add tapioca and cook until the tapioca turns translucent in color. Around 10 minutes. 2. In a pot, bring water to a boil. Add sugar and stir until dissolved. Turn off heat and add cooked tapioca and corn. Mix to combine. 3. In a pot, bring coconut cream and salt to a boil. Set aside. 4. Transfer tapioca (and corn) to serving bowl. 5. Top each bowl with cantaloupe and coconut slices. Drizzle a small amount of coconut cream over each bowl just before serving.
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