Creamy melon tapioca dessert (Print Version)
# 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:
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.
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.
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.
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.
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.
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:
01 -
This dessert is best served chilled and can be prepared ahead of time and refrigerated.
02 -
The tapioca pearls will continue to absorb liquid as they sit, so the pudding may thicken when stored.
03 -
For the best texture, consume within 24 hours of preparation.