This honeydew sago is a refreshing tapioca pudding made with fresh honeydew and coconut milk, making it the perfect treat for warmer months. It’s simple to prepare and incredibly satisfying!
EQUIPMENT
1 blender
1 fine mesh sieve
INGREDIENTS
- 1 small honeydew
- 400 g coconut milk (1 can)
- 50 g granulated sugar
- 200 g tapioca pearls
INSTRUCTIONS
- Cut the honeydew in half. Use a melon baller to scoop out balls from one half of the honeydew and set them aside. Add the remaining honeydew to a blender.
- Cut the other half of the honeydew into chunks and add them to the blender. Add the coconut milk and sugar, then blend until smooth. Transfer the blended honeydew mixture to a large mixing bowl and refrigerate until ready to serve.
- Bring a medium pot of water to a boil. Add the tapioca pearls and stir immediately to prevent clumping. Boil uncovered for 10 minutes.
- Cover the pot, remove it from heat, and let it sit for an additional 10 minutes, until the tapioca pearls are fully translucent.
- Drain the water using a fine mesh sieve and rinse the tapioca pearls under cold water.
- Add the cooked tapioca pearls to the chilled honeydew milk mixture. Stir to combine.
- Serve cold by scooping the sago into individual bowls or glasses. You can add ice cubes if you’d like it colder. Top with the honeydew melon balls or stir them into the pudding. Enjoy!
