Cold Honeydew Soup

4 tablespoons small pearl tapioca
2/3 cup water
1 ripe honeydew melon (about 4 pounds)
2 2/3 cups coconut milk
6 tablespoons sugar

Combine tapioca and water in small bowl and let sit for 45 minutes.
Cut honey into quarters, remove seeds and peel/rind. Cut into large pieces and puree to a thick, liquid consistency. Pour into a medium sized bowl and chill.
Place coconut milk in saucepan. Add sugar and tapioca and simmer for 5 minutes or until it thickens. Allow it to cool, then chill.
When the soup is ready to be served, pour both mixtures into a single bowl and stir well.