Description
Craving a dessert that’s light, creamy, and bursting with fresh melon flavor? Honeydew Sago is your answer! This Southeast Asian-inspired treat combines the subtle sweetness of honeydew melon with creamy coconut milk and chewy tapioca pearls for a delightful mix of textures and tastes
Ingredients
With just four ingredients, Honeydew Sago is all about letting fresh, quality components shine. A ripe honeydew is key to nailing the flavor.
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1 small honeydew (about 2–3 cups when scooped/chunked): Provides a fresh, mildly sweet melon flavor and vibrant green color.
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400 g (1 can) coconut milk: Adds creamy, tropical richness to the dessert.
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50 g (¼ cup) granulated sugar: Enhances the honeydew’s sweetness without overpowering it.
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200 g (1 cup) tapioca pearls (sago): Creates the chewy, fun texture that makes this dessert unique.
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Substitutions and Variations:
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Dairy-Free/Vegan: The recipe is naturally dairy-free, but ensure your coconut milk is free of additives for the best flavor.
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Lower Sugar: Reduce sugar to 30 g or use a natural sweetener like honey or agave, adjusting to taste.
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Melon Swap: Replace honeydew with cantaloupe or watermelon for a different flavor profile.
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Tapioca Alternative: Use soaked chia seeds (soaked for 15 minutes in water) if sago pearls are unavailable.
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Flavor Boost: Add a splash of lime juice or a pinch of mint extract to the puree for a zesty twist.
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Why These Ingredients Matter: The honeydew provides a fresh, juicy base, coconut milk adds creamy richness, and sago pearls bring a delightful chewiness. Sugar balances the flavors, ensuring a sweet but not cloying dessert.
Instructions
Step 1: Prepare the Honeydew
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Cut 1 small honeydew in half. Use a small melon baller to scoop out balls from one half and set them aside for topping or mixing in later.
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Cut the other half into chunks, removing the skin and seeds.
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Place the honeydew chunks in a blender with 400 g coconut milk and 50 g granulated sugar. Blend until smooth (about 30 seconds).
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Transfer the honeydew milk mixture to a large mixing bowl and chill in the fridge until ready to serve.
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Tip: Choose a ripe honeydew (firm but slightly soft when pressed) for the sweetest, smoothest puree.
Step 2: Cook the Sago
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Bring a medium pot of water to a full boil over high heat.
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Add 200 g tapioca pearls and stir immediately to prevent clumping.
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Boil uncovered for 10 minutes, stirring occasionally.
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Cover the pot, remove from heat, and let the pearls sit for another 10 minutes until fully translucent with no white centers.
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Drain the pearls through a fine-mesh sieve and rinse under cold water to stop the cooking and remove excess starch.
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Tip: If the pearls aren’t fully translucent, boil for an extra 2–3 minutes and check again.
Step 3: Combine and Chill
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Add the rinsed sago pearls to the chilled honeydew milk mixture in the mixing bowl.
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Stir gently to combine evenly, ensuring the pearls are well-distributed.
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If desired, stir in a few ice cubes for an extra-cold dessert or chill the mixture in the fridge for 1–2 hours for a cooler serve.
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Tip: Stir gently to keep the sago pearls whole for that signature chewy texture.
Step 4: Serve
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Scoop the Honeydew Sago into individual bowls or glasses for a pretty presentation.
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Top with the reserved honeydew melon balls or stir them into the mixture for added texture.
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Optionally, drizzle with a little extra coconut milk or garnish with mint leaves for flair.
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Tip: Serve in chilled bowls or glasses for an extra-refreshing experience.