I am a scientist who loves to cook because there are many similarities between working in a lab and cooking in a kitchen. I love to share my cooking experience with you and to inspire others to cook.

Monday, April 23, 2012

Cantaluope with Translucent Sago and Fragrant Coconut Syrup

This is one of my favorite desserts of all time. No surprise, it involves coconut milk. It is a refreshing yet rich dessert that is commonly consumed as a drink. A certain restaurant in New York City has perfected this dessert in an item on their menu called "Frozen Banana Tapioca" and I have been determine to revisit my childhood memory and to recreate that dish with my own interpretation.

Cantaloupe/Honey Dew/Papaya - 1 small fruit is more than enough
A bag of sago
Sugar (for making the syrup)
1 can of coconut cream

Each of the ingredient in this dessert needs to be prepared separately for assembly later.


A) Fruits  - cut into small pieces and refrigerate
B) Sago - cook until translucent.
C) Syrup - Boil approximately 2-3 cups of water. Add sugar until the syrup attains your preferred sweetness. Chill the syrup in the refrigerator.

1) Mix coconut cream with the syrup. I would start with a 1:1 ratio of coconut cream and syrup. There is a lot of freedom on how you much of each to use. It all depends on your taste and preference.
2) Lay the fruits at the bottom of a bowl, add the sago over the top and drizzle the coconut syrup.

It is that simple, isnt it?

Fresh fruit, the fragrance of coconut, the sweetness of the syrup and the soft texture of Sago. It dun't get any better than this. You can definitely use other fruits such as honeydew, papaya, watermelon, all kinds of berries and even banana.

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