1/2 pt. tapioca pearls
1 large honeydew
rock sugar
evaporated milk
coconut milk

Boil water in a large pot; when water has boiled for awhile, add tapioca slowly. Wait until a slight boil and add a quart of cold water. Let pearls sink, then remove one quart of water. Repeat about two more times, pearls should only have a small white center remaining. Run pot under cold water for awhile; important for it to be cold so the pearls will not stick together. Leave tapioca in water. Pure melon in a blender and dissolve some sugar in boiling water. Mix melon and tapioca in a container. Add sugar, water, evaporated milk and coconut milk to taste. Serve chilled. One-half pint of tapioca good for about 2 to 3 quarts.

Not limited to honeydew, basically anything will do: pears, apples, mango, cantaloupe.