Cantaloupe & corn tapioca sago with coconut

Directions

1. Bring 4 1/2 cups water to boil in medium saucepan. Add tapioca; cook 10 minutes or until tapioca turns translucent.

2. Bring 1/2 cup water to boil in medium saucepan. Add sugar; stir until dissolved. Remove from heat. Add cooked tapioca and corn; mix until well blended.

3. Open can of coconut milk without shaking. Spoon off 1/2 cup of the thicker cream that is on top. Bring coconut cream and salt to boil in small saucepan. Set aside. (Reserve remaining coconut milk in can for another use.)

4. Serve tapioca mixture topped with cantaloupe and coconut. Drizzle with a small amount of the coconut cream.