It’s already June but it sure doesn’t feel like it. Despite the chilly weather, I’m glad to see ripe cantaloupes at the market. They are grown in the U.S.A., mostly like in central California.

I love cantaloupes and can eat them plain. But adding them to a semi-sweet dessert is also good, especially with the tiny tapioca balls.

This is a favorite amongst Lao/Thai desserts served on special occasions. It’s best served in the summertime with ice cubes. Maybe topped off with fresh mints. Some people also add the juice of pandan leaves for it’s natural green color and fragrant.

I love that it’s made with simple and natural ingredients.  Including coconut milk, tapioca pearls, corn, and cantaloupe.  Sugar to taste and a pinch of salt.

Thai Kitchen has a recipe if anyone is interested.

Similar dessert “Coconut Melons“.

Melons are a great way to cool down during the hot summer days. But if eating just plain melons is too boring for you, maybe try something different.

Here I have a good mix of sweet corn, cantaloupes, and black beans. I don’t know what to call it, so I’ll simply call it “Coconut Melons”. This is a popular Asian dessert. In Lao and Thai they call it, “nam wan” which translates to sweet water.

It’s a great way to enjoy what’s in season too. It takes a while to whip up, but it’s worth it and everything is made with really good ingredients. Except for maybe the sugar. Try substituting with honey or agave syrup.

Directions:

Soak 1 cup of black beans overnight. Rinse and cook in a pot until it’s soft. Once it’s cooked you then add 1/2 can of coconut milk and some sugar to your liking. I don’t like it too sweet as the melons and corn are sweet enough.

While that’s cooking, you can cut up 1/2 ripe cantaloupes into small pieces.

Steam about 4 ears of corn and then remove the corn kernel by trimming the corn. You can layer the melon, corn, then beans or just toss it all together.

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