Honey dew-coconut-sago dessert / 椰汁蜜瓜西米

 This dessert recipe was shared by my friend Geetanjali. When she shared a picture of it on fb, I had to make it. It looked so delicious. I filled two servings in a dessert glass for the picture and whatever remained, I ate it 1/4 cup a time....without realising I finished it all up... while I was photographing it. It was so good. The recipe is very simple, boil the sago/sabudana and grind rest of the ingredients and mix it all together. I searched internet to get more details about this dessert, liked the recipe here, followed it with few changes.

Ingredients:

• 1 honeydew melon/ rock melon /cantaloupe
• 1 cup sago/sabudana/tapioca pearls medium size
• 7 cups of water
• 1/2 cup-1 cup coconut milk
• 2 tbsp condensed milk / 2 tbsp sugar (optional)

Recipe:

• Wash the melon thoroughly and dry with kitchen towel.
• Cut it into half and remove the seeds.

• With a melon baller, scoop out some melon balls and keep them aside in the refrigerator for garnish.
• Take the pulp out of the remaining melon and chop it roughly.

• Wash the sago with running water. 
• Boil about 7 cups of water and add sago to it and continue boiling the sago for about 8-10 minutes till the sago swells up and is a bit translucent.
• Drain and rinse the sago with the cold water. Keep it aside.

• Now grind the melon pieces in a food processor or a blender to get fine puree.
• Add coconut milk to it and blend again.
• Add condensed milk or sugar to the mix, according to the desired sweetness. I added about a tbsp of condensed milk. 

• Pour this puree over the sago and mix well. Keep it in the refrigerator to chill.

• Serve garnished with the chilled melon balls.

Quantity:

• about 3 large servings

Notes:

• If you want to make dessert ahead of time, boil the sago and make the melon-coconut puree, yet keep it separate. Mix at the time of serving.