RECIPE

Coconut Sago with Melon

Serves: 4
Prep: 5 minutes
Cooks In: 10 minutes

Coconut Sago with Melon

Sago with palm sugar and coconut cream is a common dessert found in Malaysia. Here’s a very simple and more than quick version of one of my favourite childhood desserts, that’s dairy and gluten-free.

Melon is delicious with sago, but this recipe would work great with any fruit – maybe berries or pineapple?

Ingredients

Print Recipe

  • sago or tapioca pearls ½ cup
  • cold water 2 ½ cup
  • brown, muscavado or palm sugar to taste (about 3 tablespoons)
  • coconut cream ½ cup
  • honeydew, rock melon or mango 1 ½ cups diced

Method

  1. Rinse sago in cold water and drain (to rinse off some of the starch). Put sago and water in a medium sized pot. Bring to the boil while stirring.
  1. Simmer for 7-8 minutes or until sago is cooked. It is cooked when most of the white balls have turned clear and it is thick and gluggy.
  1. Mix in sugar to taste, then swirl through coconut cream.

 

  • To serve, divide hot sago between bowls and top with diced melon.
Nutritional Information Per Serving
Kilojoules
783
Calories
185
Carbs
33.4 g
Sugar
16.0 g
Total Fat
5.1 g
Protein
0.7 g

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