Recipe Certified by Natvia


  • 500g honeydew flesh, cut into small cubes

  • ¼ cup Natvia stevia blend

  • 1 small pinch of salt

  • 1 cup coconut milk

  • 1/3 cup sago


  • 1.

    Bring ¼ cup water to boil in a saucepan, add Natvia and salt, stir still dissolved, then remove from heat.

  • 2.

    Combine the Natvia syrup with 1 cup coconut milk and half the honeydew cubes in a blender and whiz till smooth. Pour the mixture in a well-covered bowl or container, add in the remaining honeydew cubes and refrigerate.

  • 3.

    Meanwhile, bring 5 cups of water to boil in a saucepan, add in sago and continue boiling for 10 minutes, stirring constantly so that the pearls don’t stick to the pan.

  • 4.

    Turn the heat off, put the lid on, and let it sit for another 10 minutes or until all sago pearls are transparent.

  • 5.

    Pour sago onto a sieve, draining off the water, and run cold water over it for about 20 seconds to cool down the sago pearls.

  • 6.

    Add the sago pearls into the honeydew coconut milk mixture and stir well.

  • 7.

    Refrigerate everything till cold. Serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 201kj
  • Fat Total 12g
  • Saturated Fat 10g
  • Protein 1g
  • Carbohydrate 74g
  • Sugar 10g
  • Sodium 84mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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