Coconut milk, melon with sago dessert

5 servings
15 min
20 min
Very Easy


Number of serving: 5
1 small honeydew melon / rockmelon

1 cup sago (tapioca pearls)

½ cup sugar

½ cup water

1 cup canned coconut milk  with ½ teaspoon salt


  • Boil sugar and water in a pot until the sugar is completely dissolved and becomes syrupy. Set aside to cool.
  • In a separate pot, boil at least 7 cups of water. When the water is boiling, add sago and cook on medium-high heat until mostly translucent ( sago will dissolve and becomes gooey when overcooked – hence the visible white dots).
  • Also, keep stirring to avoid the sago from sticking to the pot. When the sago is cooked, drain it over a sieve and rinse it under cold running water. Set aside.
  • Use a melon baler, scoop the flesh out. Alternatively, you can dice the melon instead.
  • Keep half the melon portion for later (for serving) and blend the remaining portion using a food processor.
  • Mix the syrup, sago, melon and coconut milk in a large serving bowl. Chill before serving (note – as the mixture chills, the consistency will thicken a little).


Coconut Milk, Melon with Sago Dessert, photo 1
Coconut Milk, Melon with Sago Dessert, photo 2
Coconut Milk, Melon with Sago Dessert, photo 3
Coconut Milk, Melon with Sago Dessert, photo 4




I know this dessert, we use to have since schooldays, anyway its a malaysian dessert.

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