August 3rd was National Watermelon Day and I was faced with a decision: do I completely ignore it like the zillion other unnecessary “holidays” or is today the day that I actually embrace it?
Since I already had my favorite watermelon beer waiting for me in my refrigerator, I decided that we’re celebrating National Watermelon Day! Of course, I can’t merely honor the watermelon by drinking a beer (just kidding…I totally can!) but I thought my family might enjoy partaking in this watermelon extravaganza.
I whipped up a watermelon dessert that I’ve enjoyed at many family parties. Seeing as this was a last-minute plan, I altered the recipe for convenience sake and I’m pleasantly surprised with how it turned out.
[Note: The recipe calls for small tapioca pearls which are typically found in an Asian grocery store. I didn’t have time to go to a separate store, so I substituted this ingredient with Minute Tapioca from the baking aisle.]
Watermelon Dessert Soup Recipe
(Makes 8-10 servings)
- 1 small seedless watermelon cut into half-inch “bite-sized” chunks (about 4 cups)
- 1/2 cup small tapioca pearls (or minute tapioca)
- 3 cups water
- 1 cup sugar
- 1 cup milk (dairy or soy)
- 1 can coconut milk
- In a medium saucepan, bring water, sugar, and milk to a boil. Mix occasionally.
- Turn off heat and add the coconut milk.
- Let cool, transfer to large bowl, and place in the refrigerator for later.
- Place tapioca pearls (or minute tapioca) in a separate bowl and soak in water to allow them to expand (about 15 minutes).
- Bring 4 cups of water to boil, turn off heat, and add the tapioca pearls for 3 minutes. Transfer to strainer and rinse tapioca pearls with cold water.
- Slowly mix in the tapioca pearls to the refrigerated coconut milk mixture.
- Place 2 cups of chopped watermelon in a food processor or blender.
- Add blended watermelon and watermelon chunks to coconut milk tapioca mixture just before you are ready to serve. Mix thoroughly and enjoy!