4 1/2 cups (1.125 L) water (for tapioca)
1 tablespoon (15 mL) small pearl tapioca
1/2 cup (125 mL) water (for syrup)
1 tablespoon (15 mL) sugar
2 tablespoons (30 mL) whole kernel corn
1 can (400 mL)) Thai Kitchen® Coconut Milk
2 tablespoons (30 mL) small cantaloupe cubes
2 tablespoons (30 mL) julienned coconut meat or flaked coconut
BRING 4 1/2 cups (1.125 L) water to boil in medium saucepan. Add tapioca; cook 10 minutes or until tapioca turns translucent.
BRING 1/2 cup (125 mL) water to boil in medium saucepan. Add sugar; stir until dissolved. Remove from heat. Add cooked tapioca and corn; mix until well blended.
OPEN can of coconut milk without shaking. Spoon off 1/2 cup (125 mL) 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.)
SERVE tapioca mixture topped with cantaloupe and coconut. Drizzle with a small amount of the coconut cream.