Bring ¼ cup water to boil in a saucepan, add Natvia and salt, stir still dissolved, then remove from heat.
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.
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.
Turn the heat off, put the lid on, and let it sit for another 10 minutes or until all sago pearls are transparent.
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.
Add the sago pearls into the honeydew coconut milk mixture and stir well.
Refrigerate everything till cold. Serve.
Nutritional analysis per serving (4 servings)
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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