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Honeydew Sago with Coconut Milk Recipe

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3.9 from 7 reviews

This refreshing Honeydew Sago recipe combines creamy coconut milk, sweet honeydew melon, and chewy tapioca pearls for a delightful cold dessert. Perfect for warm days, this easy-to-make treat features fresh melon balls and a blended honeydew-coconut base served chilled, delivering a silky texture and tropical flavors in every spoonful.

Ingredients

Fruit

  • 1 small honeydew melon

Liquid Ingredients

  • 400 g coconut milk (1 can)

Sweetener

  • 50 g granulated sugar

Starch

  • 200 g tapioca pearls

Instructions

  1. Prepare Honeydew: Cut the honeydew in half. Use a small melon baller to scoop out balls from one half. Set these melon balls aside for garnish or mixing later. Cut the remaining half into chunks and place into a blender.
  2. Blend Honeydew Mixture: Add coconut milk and granulated sugar to the blender containing the honeydew chunks. Blend until smooth, creating a creamy honeydew coconut milk base. Transfer to a large mixing bowl and chill in the refrigerator until ready to serve.
  3. Cook Tapioca Pearls: Bring a medium pot of water to a rolling boil. Add the tapioca pearls and stir immediately to prevent sticking. Boil uncovered for 10 minutes, stirring occasionally.
  4. Soak Tapioca Pearls: After boiling, cover the pot, remove from heat, and let the tapioca pearls sit for another 10 minutes until fully translucent, indicating they are cooked through.
  5. Drain and Rinse Pearls: Drain the tapioca pearls using a fine mesh sieve and rinse with cold water to stop cooking and prevent clumping.
  6. Combine and Serve: Add the cooked tapioca pearls into the chilled honeydew coconut milk mixture and stir gently to combine. Serve cold by scooping into individual bowls or glasses. Optionally, add ice cubes for extra chill and top with the reserved honeydew melon balls or mix them into the dessert.

Notes

  • Use a fine mesh sieve to rinse tapioca pearls thoroughly to prevent clumping.
  • To make the dessert colder, add ice cubes just before serving.
  • Fresh honeydew melon balls add a lovely textural contrast and visual appeal.
  • Adjust sugar amount according to sweetness of honeydew and personal preference.
  • Do not overcook tapioca pearls; they should be translucent and chewy, not mushy.

Find it online: https://marthatasty.com/honeydew-sago-with-coconut-milk-recipe/