Combine melon, soymilk, ice cubes, honey, lemon juice and peel in blender container. Cover and process on high speed until smooth and frothy. Drain syrup from tapicoa pearls; place in bottom of 16-ounce glass. Pour soymilk mixture over tapioca. Serve immediately with a large straw.
*To cook tapioca pearls, in large saucepan, bring 8 cups water to boil; add tapioca. Reduce heat, cover and simmer 25 minutes. Remove from heat; let sit 25 minutes. Meanwhile, in small saucepan, simmer 1 cup light brown sugar and 1 cup water just until sugar dissolves; cool. Drain tapioca; rinse in cold water. Combine tapioca and sugar mixture. Store in refrigerator up to 2 days; bring to room temperature before using. (Yield: 1 cup)