Fresh Fruits in Coconut Soup

Combine 1/2 cup coconut juice, 1 cup coconut milk, and the zest from 1 lemon in a saucepan. 

 Bring to a boil, remove from heat, then refrigerate. 

When ready to serve, divide 1 cup sliced papaya, 11/2 cups sliced watermelon, 2 to 3 bananas (sliced), and 3/4 cup large tapioca pearls (sago) among serving bowls. 

Pour chilled coconut soup over, top each bowl with 1 teaspoon toasted pinipig, and serve immediately.