Sadia Hussain
Apr 23, 2020
Cantaloupe Sago Recipe
This simple, soupy dessert is cool and refreshing and tastes satisfyingly delicious after an all-day fast.
The taste of this coconutty, 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
In a medium pot, boil sugar and water until sugar is completely dissolved and you get a maple syrup consistency, syrup.
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.
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 and sweet melon are all good alternatives.
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