Bangkok Summer Dessert (Thailand)

Submitted by Angilie Davis

Soak the chia seed in 1 c. water for 10 minutes or longer until it achieves a consistency that resembles tapioca. Do not strain. In a separate bowl, pour ½ c. hot water over the shredded coconut. Add enough cold water to lower the temperature to the point where you can put your hands in the mixture. Squeeze the coconut in the water until you get a thick coconut cream. Strain and pour into a separate bowl. Add agave to sweeten the coconut cream if desired. Spoon the chia seed mixture into two small dessert dishes. Pour the coconut cream in next. Then, scoop 7-10 balls of cantaloupe into the dishes using a melon baller. Garnish with a sprig of mint, and serve.