Honeydew Coconut Sago Sweet Soup

The perfect summer time dessert when brownies and cheesecakes are simply too heavy. Best part? It’s only 4-ingredients and totally dairy free!

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Ingredients:

• 1/2 of a honeydew

• 1 can of coconut cream

• 6 tbsp of sago

• 4 tbsp of sugar of choice (traditional recipe calls for rock sugar)

[Shop all the ingredients HERE]

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Instructions:

1. Peel the honeydew and chop it into bite-sized cubes

2. Transfer honeydew cubes into a pot and fill pot with water until every cube is covered

3. Bring honeydew and water to a boil

4. Bring fire down to a medium-low simmer and add coconut cream, sago, and sugar of choice (I used monk fruit sugar but the traditional recipe calls for rock sugars)

5. Continue simmering while stirring every 5-ish minutes to make sure the sago isn’t sticking together or to the bottom

6. Once all the sago turns clear (takes about 20 minutes), turn the fire off and allow the residual heat to cook for another 10 minutes

7. Serve hot or add ice cubes