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–+ servings
Honeydew Sago

Delightful Honeydew Sago Pudding for a Refreshing Treat

Enjoy this vibrant Honeydew Sago Pudding that combines sweet honeydew with creamy coconut for a delightful summer dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Desserts
Cuisine: Asian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 medium Honeydew Substitutable with cantaloupe
  • 1 cup Coconut Milk Or coconut cream for richness
  • 1/4 cup Granulated Sugar Adjust based on honeydew sweetness
For the Texture
  • 1/2 cup Tapioca Pearls Cook until translucent

Equipment

  • blender
  • medium pot
  • Melon Baller

Method
 

Preparation Steps
  1. Cut honeydew in half and scoop out balls for garnish. Blend the other half until smooth for the base.
  2. Combine honeydew puree, coconut milk, and sugar in a blender. Blend until smooth. Adjust sweetness if needed.
  3. In a pot, boil 4 cups of water. Add tapioca pearls and cook for 10 minutes until translucent. Sit for 10 minutes covered.
  4. Rinse cooked tapioca pearls under cold water to stop cooking. Drain and stir into the chilled honeydew mixture.
  5. Serve pudding in bowls, topping with honeydew balls and optionally ice cubes.

Nutrition

Serving: 1bowlCalories: 180kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 6gMonounsaturated Fat: 1gSodium: 10mgPotassium: 200mgFiber: 1gSugar: 12gVitamin A: 2IUVitamin C: 20mgCalcium: 2mgIron: 4mg

Notes

Consider experimenting with other fruits like mango or berries for variations.

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