Description
A refreshing honeydew sago dessert perfect for warm days.
Ingredients
Scale
- 2 cups honeydew melon, cubed
- ½ cup sago pearls (small tapioca pearls)
- 2 cups water
- 1 cup coconut milk
- ¼ cup sugar (adjust to taste)
- ½ tsp vanilla extract (optional)
- Crushed ice (optional, for serving)
Instructions
- Cook Sago: Rinse sago pearls under cold water. Boil 2 cups water in a pot, add sago, and cook until translucent, about 10–15 minutes. Stir occasionally. Drain and rinse under cold water.
- Prepare Honeydew: Blend half of the honeydew cubes into a smooth puree. Keep the rest as cubes for texture.
- Make Dessert Base: In a bowl, combine cooked sago, honeydew puree, coconut milk, sugar, and vanilla. Stir until sugar is dissolved.
- Chill: Refrigerate for at least 1 hour to allow flavors to meld.
- Serve: Serve cold, topped with remaining honeydew cubes. Add crushed ice for an extra refreshing touch.
Notes
- Adjust the sugar based on the sweetness of the honeydew melon.
- This dessert can be served either with or without crushed ice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling and Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 10g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg