Welcome the summer season by paying tribute to the country's tropical bounty.
1/2 cup coconut juice
1 cup coconut milk (gata)
1 piece lemon, zest
1 cup papaya, sliced
1 1/2 cups watermelon, sliced
2-3 pieces banana, sliced
3/4 cup tapioca pearls (sago)
1 teaspoon pinipig (puffed rice)
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.
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