Directions

1. 1

   In a medium pot, combine the 3 cups of water and the sugar. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar. Once boiling, reduce the heat to low and stir in the whole milk. Allow the mixture to return to a gentle boil, then immediately remove from heat. Add the coconut milk and stir gently until fully combined—do not allow the coconut milk to boil, as this will cause it to separate and become oily.

2. 2

   Remove the pot from heat and let the coconut milk mixture cool to room temperature. Transfer to a bowl and refrigerate for at least 2 hours. Meanwhile, place the tapioca pearls in a separate bowl and cover with cold water. Soak for 20 minutes, stirring occasionally—the pearls will expand and turn bright white.

3. 3

   Drain the soaked tapioca pearls thoroughly in a fine-mesh sieve. In a separate medium pot, bring about 1 quart of fresh water to a boil. Remove from heat, add the drained tapioca pearls, and stir constantly for 1 1/2 minutes. Immediately pour the pearls into a fine-mesh sieve and rinse under cold running water while stirring gently to stop the cooking process and prevent them from sticking together.

4. 4

   Fold the cooled tapioca pearls into the chilled coconut milk mixture until evenly distributed. Return to the refrigerator and chill until ready to serve (the entire dessert can be prepared up to 3 days in advance). To serve, ladle the tapioca and coconut milk mixture into serving bowls and top each portion with a generous spoonful of the fresh diced melon.