Ingredients for Honeydew And Sago Cream
- 1/2 cup small sago pearls
- 1 can (13.5 oz) coconut milk
- 1/2 cup granulated sugar
- Pinch of salt
- 2 cups water
- Honeydew Melon
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How to Make Honeydew And Sago Cream
- In a medium saucepan, gently combine 1 can (13.5 oz) coconut milk, 1/2 cup granulated sugar, and a pinch of salt.
- Bring to a simmer over medium-low heat, stirring occasionally, until the sugar dissolves completely. Do not boil.
- Remove from heat and let cool completely. Once cooled, refrigerate for at least 30 minutes to chill.
- In a separate saucepan, bring 2 cups of water to a boil. Add 1/2 cup small sago pearls.
- Reduce heat to low, and stir constantly until the sago pearls become translucent and chewy (about 15-20 minutes).
- Drain the cooked sago pearls in a fine-mesh sieve and rinse under cold water until cool. This stops the cooking process and prevents stickiness.
- Gently fold the chilled sago pearls into the chilled coconut milk mixture.
- Refrigerate for at least another 30 minutes to allow the flavors to meld.
- Just before serving, gently fold in 2 cups diced honeydew melon (or watermelon/mango).
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
264g
Fat
192g
Carbs
24g