Description
Honeydew Sago is a refreshing Asian dessert featuring small tapioca pearls cooked until translucent, then mixed with creamy coconut milk, sweetened condensed milk, and juicy honeydew melon. This chilled treat balances a smooth texture with subtle sweetness and fruity notes, perfect for warm days or as a light dessert.
Ingredients
Scale
Sago and Cooking
- 1/2 cup small tapioca pearls (sago)
- 4 cups water (for boiling sago)
Mixture
- 2 cups honeydew melon, cubed or blended
- 1/2 cup sweetened condensed milk
- 1 cup coconut milk
- 1/4 cup whole milk (optional, for thinning)
- 1–2 tablespoons sugar (adjust to taste)
Serving
- Crushed ice or ice cubes for serving
Instructions
- Cook the Sago: In a medium saucepan, bring 4 cups of water to a boil. Add the small tapioca pearls (sago) and stir frequently to prevent sticking. Cook for 10 to 15 minutes until the pearls become mostly translucent with a tiny white dot in the center.
- Soften the Sago: Remove the saucepan from heat, cover, and let the sago sit undisturbed for another 5 to 10 minutes to become fully translucent and tender.
- Rinse the Sago: Drain the cooked sago in a sieve and thoroughly rinse under cold running water to remove excess starch and stop cooking, then set aside.
- Prepare the Milky Mixture: In a large bowl, combine the coconut milk, sweetened condensed milk, whole milk (if using), and sugar. Stir well until all ingredients are fully incorporated and smooth.
- Combine Ingredients: Add the cooked sago pearls and honeydew melon to the milk mixture. If using blended honeydew, stir gently to achieve a creamy texture. If using cubed melon, fold them in to keep the pieces intact, offering a chunkier texture.
- Chill the Dessert: Cover the bowl and refrigerate for at least 1 hour to let the flavors meld and serve cold.
- Serve: When ready to enjoy, serve the Honeydew Sago in individual bowls topped with crushed ice or ice cubes for added refreshment.
Notes
- You can use a combination of blended and diced honeydew melon to provide a mix of smooth and chunky textures.
- For a dairy-free alternative, omit the whole milk and replace it with extra coconut milk or another plant-based milk.
- Best consumed the same day since the sago pearls may firm up and lose their soft texture over time.
