Ingredients:
½ honeydew melon (save the other half for enjoying plain)
1 cup sago (tapioca pearls)
½-1 cup sugar (depending on how sweet your honeydew is)
½ cup water
1 cup coconut milk shake the can before measuring out the
one cup otherwise you will have really thick coconut milk only)
½ tsp salt
Method:
Make a simple syrup: Put water and sugar into a small pot and boil till sugar dissolves to make a syrup. Cool.
Boil the sago: Put a big pot of water to boil (to hold about 7 cups or more of water). When water comes to a boil,
add sago to water and cook on med-high heat. Stir occasionally. Sago is done cooking when it looks translucent,
about 8-10 mins. Caution: Don’t overcook the sago as it can become a sticky mess. Better to have a few pearls
that have not turned translucent than to have a glop of melting sago.
Cut and blend the melon: While sago is cooking, cut half of the half melon into chunks
Assemble the dish: Put the melon cubes and the melon juice together in a large bowl.
Add the coconut milk. Followed by the cooled sago. Pour in the sugar syrup little by little, to adjust the sweetness.
and buzz in your blender till smooth.
Dice the remaining quarter of the melon into small ½ inch cubes (or if you want to be really pretty, you could use a melon baller).
Rinse the sago: As soon as sago is done, pour it out into a fine-mesh colander and rinse with cold water.
Salt trick
The trick to getting your dessert to taste better is to add a little salt. Salt enhances the sweetness of any dessert!. Stir it all together and chill.
Enjoy!
