Honeydew Melon Pearl Tapioca And Coconut Milk Soup Recipes

Steps:

• Combine honeydew melon, coconut milk, honey, lime juice, cinnamon, and ginger in a blender; blend until smooth. Refrigerate for 1 hour and serve chilled.

Steps:

• Stir together coconut milk, sugar, and lime juice in a small metal bowl until sugar is dissolved, then quick-chill in a metal bowl set in a larger bowl of ice and cold water, stirring occasionally, about 6 minutes.
• Halve melon and discard seeds. Scoop melon into balls with cutter.
• Divide melon among 8 serving dishes, then pour coconut milk over top. Serve immediately.

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.

Steps:

• Bring the coconut milk and 2 cups of water to a boil. Stir in the tapioca, palm sugar, salt and the yam. Reduce the heat to low and simmer until the tapioca becomes translucent, about 20 to 30 minutes. Serve warm, sprinkled with peanuts, in individual bowls.