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- 1/3 cup small pearl tapioca
- 1 cup brewed licorice tea
- 2 egg yolks, slightly beaten
- 1/4 teaspoon sea salt
- 1/3 cup maple syrup
- 2 cups coconut milk
- 1 cup cantaloupe or other melon, balled
- Soak tapioca pearls in licorice tea for 30 minutes.
- Add egg yolk, salt, maple syrup, and coconut milk, whisk until well-combined, then bring to a boil. Let boil, stirring constantly, for a minute, then turn down to a simmer. Let simmer for 15-20 minutes.
- Cool completely in fridge. Top with melon balls to serve.
- This recipe was entered in the contest for Your Best Coconut
- This recipe was entered in the contest for Your Best Pudding
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The summer braise worth turning on the oven for
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7 food-filled honeymoons.
Savor the season.