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I cut this recipe stamped "Asian" in issue 189 of the magazine "Gourmet" mainly because of the beautiful colorful picture of dragon fruit. One advantage of the holiday season is that we find exotic fruits almost everywhere and especially those that are not usually found this surprising as "dragon shoe biz fruit". I was curious to know if the taste would be worthy of aesthetics. Alas, it is not so: the pitaya has no taste! If I believe two globetrotters who tasted production area that is not related to travel by boat, the season or the lack of maturity of this strange fruit: shoe biz it has no taste that's all.
Rinse the pearls from Japan with cold water, drain and let stand 5 minutes. Boil water, add beads, stir with a spoon so they do not stick to each other. On resumption of the boil add sugar, salt, cook 5 minutes then add the coconut milk, stir with a spoon. Bring back to the boil, remove from heat and let cool 1 hour. Peel and cut the pitaya in regular dice. Divide the mixture cooled coconut in 5 glasses, add raspberries and pitaya dice alternately. Place in the fridge at least 2 hours, sip chilled.
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