Pearl Tapioca Pudding With Coconut Cream And Palm Sugar

Serves 6-8

4 Tb small tapioca
110ml cold water
450ml coconut milk plus extra to serve
4 Tb sugar
225ml cold milk
1 ripe rockmelon or honeydew, diced neatly

1 cup chopped palm sugar
1/3 cup water

Soak the tapioca in the water for 45 mins.  Drain.  Combine the coconut milk, sugar and tapioca in a saucepan and bring to the boil.  Simmer for 10mins.  Add the cold milk and then chill in a serving bowl.

To make the palm sugar syrup, place the palm sugar in a saucepan with 1/3 cup water.  Dissolve the palm sugar on a low heat and simmer for 2 mins.  Strain and cool.

To serve, spoon the tapioca into small bowls.  Spoon a good amount of melon on top, spoon over some coconut and then drizzle with plenty of palm sugar.