Ingredients
Method
- Cut honeydew melon in half, remove seeds, and cube the flesh.
- Bring a large pot of water to a boil.
- Add tapioca pearls and cook for 12 to 15 minutes, stirring occasionally, until translucent.
- Drain and rinse pearls under cold water to remove excess starch.
- In a bowl, mix coconut milk and sugar until dissolved.
- Fold cooked tapioca pearls into the coconut mixture.
- Spoon mixture into serving bowls.
- Top generously with honeydew cubes.
- Serve chilled or at room temperature.
Notes
Rinse cooked sago thoroughly to maintain a chewy texture and use ripe honeydew for best flavor.