• 1 cup small tapioca balls
  • ½ cup sugar
  • 1½ cups coconut milk
  • 1½ cups whole milk
  • Mangoes
  • Cantaloupe
  • Honeydew


  1. Bring a medium pot of water to boil.
  2. Add tapioca to boiling water. Cook until tapioca looks almost transparent, but still a bit of white inside each pearl. If it’s completely transparent, the dessert will be too gooey.
  3. Drain the pan into a sieve and rinse in cold water to stop the cooking process. Set pearls aside.
  4. In a medium pot, pour in coconut milk, whole milk, and sugar. Simmer and stir the mixture until the sugar has dissolved. Set aside to cool.
  5. Combine the cool tapioca with coconut mixture. Cover and keep in the fridge. Serve chilled.