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Coconut & Tapioca Pearl Dessert

(SERVES ABOUT 6)

INGREDIENTS:

• 1/2 cup Tapioca Pearls (Sago)

• 3 cups coconut milk

• 1 cup water

• 3 Pandan leaves (can find in the frozen section at asian grocery stores)

• 1/3 cup palm sugar, finely chopped

• 1/4 tsp sea salt

• 20 oz. can Longan in Syrup, drained

• 1 small Honey dew and/or cantaloupe, balled using a melon scoop

• (Optional) mint leaves, to garnish

METHOD for Coconut Tapioca Pearl Dessert:

1. Combine the coconut milk and pandan leaves, along with 1 cup of water in a medium saucepan. Bring to a boil then reduce to a simmer for about 10-15 minutes, or until the flavor of the pandan is infused into the milk.

2. Meanwhile, cook the tapioca pearls according to instructions then when ready, drain and transfer them into the coconut mixture.

3. Next, add the sugar and salt and stir to combine. Allow the sugar to dissolve and allow the mixture to completely cool before discarding the pandan leaves.

4. In the meantime, use a melon baller to scoop balls out of the melons and mix with the longan. Set the fruit in the fridge until ready to serve.

5. Finally, when ready, spoon the coconut mixture into individual serving bowls then top with the fresh fruit.

6. Garnish withe fresh mint leaves (optional), then serve. Enjoy!

For more delicious recipes to create or pair alongside, visit the Kitchen Journal.