Honeydew sago

Ingredients:

• 1 small honeydew

• 400 g coconut milk (1 can)

• Condensed milk  ( to taste) 

• 200 g tapioca pearls (½ bag) 

• Nata de coco (coconut jelly)

Step by step:

1. Cut the honeydew in half. Use a small melon baller to scoop out balls from one half of the honeydew. Set them aside. Add the remainder of the honeydew to a blender.

2. Cut  half of the honeydew into chunks and add them to the blender. Add coconut milk and condensed to the blender and blend until smooth. Transfer the blended honeydew milk to a large mixing bowl. Let it chill in the fridge until ready to serve.

3. Boil 1.5L of water, add tapioca pearl on medium heat, stir occasionally for 10 minutes. Cover with lid, turn off heat and leave for 3 minutes drain it with fine strainer and rinse under cold running water and drain.

4. Add the cooked tapioca pearls, nata de coco jelly and ice to the chilled honeydew milk.

5. Stir to mix together. Serve cold by scooping the sago into individual bowls or glasses. You can stir in some ice cubes if you want it colder. Top with the honeydew melon balls or stir them into the pudding

6. ENJOY!!