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Honeydew Sago

Featured in Irresistible Desserts.

This simple honeydew sago combines fresh melon with coconut milk and chewy tapioca pearls for a refreshing Asian dessert. Ready in just 35 minutes, it's dairy-free, vegan and perfect served ice-cold on hot days.
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Ranah
Updated on Tue, 15 Apr 2025 15:33:20 GMT
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A bowl of soup with green balls in it. | yummyflavorsrecipes.com

Vibrant honeydew melon blended with creamy coconut milk and studded with pearl-like tapioca creates a refreshing dessert that's simultaneously light and satisfying. This honeydew sago offers the perfect balance of fruity sweetness and tropical richness.

I first served this during a summer heatwave, and my dessert-skipping friend had three servings. The cooling melon and bubbly tapioca texture make this irresistible on hot days.

Essential Ingredients

  • Ripe honeydew: Sweet base flavor (4 cups chunks + 1 cup balls)
  • Coconut milk: Tropical richness (14oz can)
  • Tapioca pearls: Chewy texture (½ cup small sago)
  • Sugar: Balances flavors (3 tbsp, adjustable)
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A bowl of soup with green balls in it. | yummyflavorsrecipes.com

Step-by-Step Instructions

Step 1: Prepare melon
Scoop 1 cup balls for garnish, cube remaining
Step 2: Blend base
Combine honeydew chunks, coconut milk, sugar
Step 3: Cook sago
Boil 10 mins + rest 10 mins until translucent
Step 4: Chill & combine
Refrigerate honeydew milk, mix with drained sago
Step 5: Serve
Garnish with melon balls, mint or coconut flakes

Cultural Inspiration

Drawing from Southeast Asian traditions, this dessert combines tropical fruits and tapioca pearls popular in Thailand, Malaysia and Singapore as cooling treats for hot climates.

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A bowl of green food with a spoon in it. | yummyflavorsrecipes.com

Serving Variations

  • Bowls: Drizzle with condensed milk
  • Drinkable: Serve in glasses with wide straws
  • Frozen: Make into popsicles
  • Party: Layer in parfait glasses

Through testing, I discovered small sago needs no pre-soaking - cooking directly yields perfect chewiness while saving time.

Perfect serving temperature is just above freezing. That first spoonful of ice-cold honeydew sago on a hot day feels like discovering an oasis.

Frequently Asked Questions

→ What are tapioca pearls/sago?
Tapioca pearls (or sago) are small, translucent balls made from starch extracted from the cassava root. They have a chewy texture when cooked and are commonly used in Asian desserts.
→ Can I use a different melon instead of honeydew?
Yes! This recipe works well with cantaloupe, watermelon, or even mango. Just substitute an equal amount of your preferred fruit.
→ How can I tell when the tapioca pearls are fully cooked?
Properly cooked tapioca pearls should be completely translucent with no white centers. They should be chewy but not hard in the middle.
→ Can I make this with light coconut milk to reduce calories?
Yes, you can use light coconut milk or even coconut water for a lighter version, though the pudding won't be as creamy.
→ How long can I store honeydew sago in the refrigerator?
This dessert is best consumed within 24 hours, as the tapioca pearls will continue to absorb liquid and may become too soft. Store covered in the refrigerator.

Creamy melon tapioca dessert

A light, refreshing Chinese dessert featuring fresh honeydew blended with coconut milk and chewy tapioca pearls - perfect for hot summer days!

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
By: Ranah


Difficulty: Easy

Cuisine: Chinese

Yield: 6 Servings

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Main Ingredients

01 1 small honeydew melon
02 400 g coconut milk (1 can)
03 50 g granulated sugar
04 200 g tapioca pearls (sago)

Instructions

Step 01

Cut the honeydew in half. Using a small melon baller, scoop out balls from one half of the melon and set these aside for garnish. Scoop the remaining flesh from this half and add it to a blender.

Step 02

Cut the other half of the honeydew into chunks and add them to the blender. Pour in the coconut milk and add the sugar. Blend everything until smooth. Transfer this honeydew milk mixture to a large bowl and refrigerate until ready to serve.

Step 03

Bring a medium pot of water to a boil. Add the tapioca pearls and stir immediately to prevent them from sticking together. Let them boil uncovered for 10 minutes, stirring occasionally.

Step 04

After 10 minutes, cover the pot, remove it from the heat, and let the pearls sit for another 10 minutes until they become completely translucent throughout.

Step 05

Drain the cooked tapioca pearls through a fine mesh sieve and rinse them under cold water to stop the cooking. Add the rinsed pearls to the chilled honeydew milk mixture and stir to combine.

Step 06

Spoon the honeydew sago into individual bowls or glasses. Top with the reserved honeydew balls or stir them into the pudding. For an extra refreshing treat, you can add a few ice cubes to each serving. Enjoy cold!

Notes

  1. This dessert is best served chilled and can be prepared ahead of time and refrigerated.
  2. The tapioca pearls will continue to absorb liquid as they sit, so the pudding may thicken when stored.
  3. For the best texture, consume within 24 hours of preparation.

Tools You'll Need

  • Blender
  • Fine mesh sieve
  • Medium pot
  • Melon baller
  • Large mixing bowl

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains coconut

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 360
  • Total Fat: 15 g
  • Total Carbohydrate: 59 g
  • Protein: 3 g