Watermelon tapioca

We got the first watermelon of the season recently from my CSA. Aside from snacking on fresh bites, straight from the fridge, I wanted to incorporate it into a dessert I loved as a child. Typically done with honeydew, this chilled, melon tapioca soup is refreshing on Summer afternoons. The recipe is simple, but needs some planning ahead of time, because it requires a bit of waiting on the refrigerator.



Watermelon tapioca, 4 servings (about 1/2 c. each)
1/4 c. small tapioca pearls
1/2 c. water

3/4 c. water
1/3 c. unrefined cane sugar
1/4 c. soy milk

3/4 c. watermelon
1/2 c. coconut milk (full fat!)
sugar

Soak the tapioca pearls in 1/2 c. cold water for 20 minutes, drain.

In a heavy-bottomed saucepan, bring 3/4 c. water to a boil. Add the tapioca pearls and reduce heat. Simmer pearls until translucent, about 8-10 minutes. Turn off heat and stir in sugar until dissolved. Stir in soy milk. Pour into a lidded container (or use plastic wrap), and refrigerate until completely chilled. Overnight is great.

Puree the watermelon and coconut milk in a blender until smooth. Depending on how sweet your melon is, you may want to add a spoon or two of sugar. Strain through a mesh sieve to remove any fibrous gunk or seed bits. Refrigerate until cold.

Immediately before serving, whisk together the watermelon mixture and tapioca pearls until the tapioca is evenly distributed and any big chunks are broken up. Ladle into bowls or cups and enjoy!

Variation: This is also great thinned out with a tiny bit more coconut milk and served over crushed ice as a yummy beverage.