Sadia Hussain

Cantaloupe Sago Recipe

This simple, soupy dessert is cool and refreshing and tastes satisfyingly delicious after an all-day fast.

The taste of this coconut-y, sweet, dessert takes me back to happy days in Singapore where this was such a welcomed treat in the hot and humid climate. In Singapore, honeydew sago is what was traditionally served but I prefer cantaloupe sago.


I urge you to try this easy and quick dessert, tweaking the fruits and sweetness to your own taste. It may just become a favorite dessert that you will make over and over again!

Cantaloupe Sago Recipe

Sadia Hussain

SERVES

6

TOTAL TIME

30 Minutes

INGREDIENTS

• 1 1/2 cup sugar
• 1 1/2 cups water
• 1 cup small pearl tapioca, prepared according to instructions on package
• 1 can full fat coconut milk
• 1/4 cup cream
• 2 cups cantaloupe or rock melon cubed or balled

METHOD

  1. In a medium pot boil sugar and water until sugar is completely dissolved and you get a maple syrup consistency, syrup.

  2. Pour sugar syrup into another bowl or pitcher and allow to cool. I pop mine into the fridge or freezer while I cook the tapioca pearls.

  3. In a large bowl, mix cooked tapioca pearls, coconut milk, sugar syrup, cream and cantaloupe.

Tips and Bits

You can make this dessert ahead of time for a party.


Fruits such as honeydew, lychees, grapes, sweet melon are all good alternatives.

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