Honeydew Sago Dessert With Coconut Milk - Super Easy Recipes
You know those days when it’s too hot to even think about turning on the stove? That’s when I turn to this honeydew sago dessert. It’s cool, creamy, and comes together faster than my morning coffee run. I mean, who needs a complicated dessert when you’ve got something this refreshing and easy to whip up?
I started making this years ago after a trip to Singapore, where I had something similar in a food court. Let me tell you, that first bite was a revelation. Soft pearls of sago floating in coconut milk, paired with juicy chunks of honeydew—it was the kind of dessert that makes you forget the humidity clinging to your skin.
Now, it’s become one of my go-to super easy recipes when I want something sweet, light, and just a little unexpected. It checks all the boxes: easy recipes, super low calorie recipes, easy vegan recipes—you name it. Bonus points: it looks way fancier than the 15 minutes it takes to make. Let’s get into it.
Servings: 4 bowls
Ingredients
- 1/2 cup small tapioca pearls (sago)
- 1 1/2 cups water (for boiling sago)
- 1 cup coconut milk (preferably full-fat)
- 2 tbsp condensed milk or maple syrup (to taste)
- 1/2 honeydew melon, diced into small cubes
- Ice cubes or crushed ice (optional)
Instructions
- Bring a pot of water to a boil and add the sago.
- Simmer for 10-12 minutes until translucent, stirring occasionally.
- Drain and rinse the sago under cold water to stop the cooking.
- In a bowl, mix the coconut milk with condensed milk or maple syrup.
- Add the cooled sago and honeydew cubes into the coconut mixture.
- Serve immediately with ice or chill in the fridge before serving.