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Honeydew Sago

Delightful Honeydew Sago Pudding for Summer Refreshment

Experience the refreshing taste of Honeydew Sago, a light and delightful summer dessert perfect for gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Servings: 4 bowls
Course: DESSERTS
Cuisine: Tropical
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 1 medium honeydew substitute with cantaloupe if desired
  • 1 can coconut milk light coconut milk for lower calories optional
  • 1/2 cup granulated sugar reduce or substitute with honey/maple syrup if needed
  • 1/2 cup tapioca pearls ensure they are properly cooked for best texture
For Garnish
  • 1/2 medium honeydew balls cut from leftover honeydew
  • to taste ice cubes optional for extra refreshment

Equipment

  • Blender
  • Large pot
  • melon baller
  • Measuring cups

Method
 

Preparation
  1. Cut half of the honeydew into small balls using a melon baller. Blend the other half until smooth.
  2. In a blender, combine the blended honeydew with coconut milk and sugar. Blend until smooth, then refrigerate.
  3. Boil water in a large pot, add tapioca pearls, cook for about 10 minutes, then let sit covered for another 10 minutes.
  4. Drain and rinse the tapioca pearls. Fold them into the chilled honeydew mixture.
  5. Serve the pudding in bowls, garnished with honeydew balls and ice cubes if desired.

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 34gProtein: 2gFat: 7gSaturated Fat: 6gMonounsaturated Fat: 1gSodium: 5mgPotassium: 250mgSugar: 15gVitamin A: 1IUVitamin C: 20mgCalcium: 2mgIron: 1mg

Notes

For an extra flavor burst, consider topping with fresh mint leaves. Store pudding in an airtight container for up to 4 days in the fridge.

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