Cantaloupe Sago Recipe
This simple, soupy dessert is cool and refreshing and tastes satisfyingly delicious after an all-day fast.
The taste of this coconuty, 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 — the choice is yours.
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!
[lt_recipe name=”Cantaloupe Sago Recipe” servings=”6″ total_time=”30M” print=”yes” 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” ]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.[/lt_recipe]
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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