Description
A delicious and vibrant summer dessert featuring chewy sago pearls, juicy watermelon, and creamy coconut milk, perfect for hot days.
Ingredients
Scale
- 60 g tapioca pearls (sago)
- 400 g watermelon (divided into two portions)
- 400 ml coconut milk
- 1000 ml water (for cooking tapioca)
Instructions
- Bring 1000 ml of water to a rolling boil in a medium pot.
- Add in the tapioca pearls, stirring gently to prevent sticking.
- Reduce heat to medium and cook for about 15 minutes, stirring occasionally, until the pearls turn translucent.
- Remove from heat and let the pearls sit in the hot water for another 15 minutes, allowing them to puff up.
- Rinse the cooked sago pearls under cold water, then set aside.
- Slice the watermelon into two separate portions. For the first part, cube half of it into bite-sized pieces. For the other part, blend it until smooth to create a refreshing watermelon puree.
- Strain the puree to eliminate any pulp for a smoother texture, if desired.
- Combine the cooked sago pearls with watermelon cubes and coconut milk in a mixing bowl. Stir gently.
- Prepare your serving glasses: pour a layer of watermelon puree into the bottom.
- Add the sago mixture on top, creating a layered effect.
- Garnish with a few more watermelon pieces and drizzle a touch of coconut milk for elegance.
Notes
Make-ahead tips: Prepare the tapioca pearls and watermelon puree several hours in advance. Customization ideas: Add fresh mint leaves or basil for an herbal twist.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 5mg
- Fat: 9g
- Saturated Fat: 8g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg