Tapioca, known as sago in Southeast Asia, is also the name given to this lightly sweetened Thai dessert.
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INGREDIENTS
Ingredients
- 4 1/2 cup water , (for tapioca)
- 1 tablespoon small pearl tapioca
- 1/2 cup water , (for syrup)
- 1 tablespoon sugar
- 2 tablespoon whole kernel corn
- 1 can (13.66 ounces) Thai Kitchen® Thai Kitchen® Unsweetened Coconut Milk
- Pinch salt
- 2 tablespoons small cantaloupe cubes
- 2 tablespoons julienned coconut meat or flaked coconut
INSTRUCTIONS
- 1 BRING 4 1/2 cups water to boil in medium saucepan. Add tapioca; cook 10 minutes or until tapioca turns translucent.
- 2 BRING 1/2 cup water to boil in medium saucepan. Add sugar; stir until dissolved. Remove from heat. Add cooked tapioca and corn; mix until well blended.
- 3 OPEN can of coconut milk without shaking. Spoon off 1/2 cup of the thicker cream that is on top. Bring coconut cream and salt to boil in small saucepan. Set aside. (Reserve remaining coconut milk in can for another use.)
- 4 SERVE tapioca mixture topped with cantaloupe and coconut. Drizzle with a small amount of the coconut cream.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
