Tapioca Pearl with Coconut Cream and Cantaloupe


2 cups Central Food Hall mineral water
¼ cup Tapioca pearls
2 tbsp sugar
1 cup milk
½ cup sugar Pinch salt
½ Cantaloupe


  1. Rinse Tapioca pearls with water through sieve. Bring water to boil in a large pot. Boil Tapioca pearls until cooked through and translucent. Add sugar, stir well and remove from the heat.
  2. In a saucepan, bring milk, sugar and salt to simmer until sugar is all dissolved. Remove from the heat and cool down.
  3. Use cantaloupe scooper to obtain cantaloupe balls.
  4. Spoon Tapioca pearls in glasses, pour the milk syrup over and garnish with cantaloupe balls.
  5. This could be served both hot or cold.