- 1 small honeydew melon / rockmelon
- 1 cup sago (tapioca pearls)
- ½ cup sugar
- ½ cup water
- 1 cup canned coconut milk with ½ tsp salt
- Boil sugar and water in a pot until the sugar is completely dissolved and becomes syrupy. Set aside to cool.
- In a separate pot, boil at least 7 cups of water. When the water is boiling, add sago and cook on medium-high heat until mostly translucent ( sago will dissolve and becomes gooey when overcooked – hence the visible white dots). Also, keep stirring to avoid the sago from sticking to the pot.When the sago is cooked, drain it over a sieve and rinse it under cold running water. Set aside.
- Use a melon baler, scoop the flesh out. Alternatively, you can dice the melon instead.
- Keep half the melon portion for later (for serving) and blend the remaining portion using a food processor.
- Mix the syrup, sago, melon and coconut milk in a large serving bowl. Chill before serving (note – as the mixture chills, the consistency will thicken a little).
Recipe Source here