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A conundrum of Zen proportions 

Something for the Hot Summer Months: Chilled Tapioca with Coconut milk and Taro Ingredients: 1 bag of Tapioca pearls 1 can of Coconut Milk/Coconut cream 1 carton of unsweetened Soy milk 1 bag Rock Sugar (add as needed for sweetening) 1 Taro, sliced into bite size pieces 1/2-3/4 cup of water to help cook tapioca pearls Refrigerator space for overnight storage 1 small cooking pot for the Tapioca pearls 1 medium cooking 12 inch pot for the actual chilled Instructions: 1. Cook the tapioca pearls in boiling water over high heat for 5 minutes, then change the cooking temperature to medium heat for about 20 minutes. Do a taste test of the tapioca pearl at 20 minutes, if they are no longer grainy or hold a bite, then you have successfully cooked the tapioca. I know most folks use their eyes to tell wellness based on translucency, but I use the taste test to gauge, both works. 2. In a separate medium 12 inch pot, begin cooking the taro pieces with coconut milk, soy milk, and rock sugar mixture at medium for 20 minutes. At that point the Taro should soften and be soft, if it still feel hard against your cooking spoon, continue to cook a little longer. Taste the mixture once Taro is cooked fully to make sure the sweetness is appropriate to your taste. Add more Rock sugar as necessary or if it is too sweet, add a little soy milk or water to help offset the sweetness. 3. When the Tapioca pearls are ready, strain the tapioca pearls of any remaining hot liquid water and rinse the tapioca pearls substance under cold running water. Do this 2 or 3 times to help separate the Tapioca pearls and reduce their gummy consistency. 4. Mix the cooked tapioca pearls into the coconut/soy/Taro soup base, stir the soup, and let it rest for 10 minutes on the kitchen counter before putting it into the refrigerator. The soup will sit in the refrigerator overnight. 5. Serve as a chilled dessert the following day. --------------- This is a semi-traditional Asian dessert dish, it's not complicated to make and there's a variety of recipe alternatives, some people substitute Taro for Cantaloupe for instance. I like the idea of having a chilled dessert during the summer. If you make it thicker, it's a pudding, or if you add more liquid, it's like chilled soup. Don't worry, very few people judges on consistency, it can be eaten both ways.