Pairs well with Coconut Cooler with Muskmelon
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Coconut Cooler with Muskmelon
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A refreshing and cool summer drink made with muskmelon, coconut milk powder, condensed milk, tapioca sago, basil seeds, and garnished with nuts and dried rose petals. Perfect to beat the heat and enjoy a sweet, creamy, and textured beverage.
00:15:00 total
Serves 3
medium
Drink
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Ingredients
- water - 3 cups (for boiling tapioca sago and blending)
- tapioca sago (sagodana) - 2 tablespoons (boiled until transparent)
- muskmelon - 1 medium (whole, seeds removed, pulp and balls separated)
- coconut milk powder - 1/2 cup (can substitute with coconut milk (skip water if using liquid coconut milk))
- condensed milk - 1/3 cup (for sweetness and creaminess)
- ice cubes - watch the video to see (to chill the drink)
- basil seeds (tukhme balanga) - 2 tablespoons (soaked for 10 minutes)
- pistachios (sliced) - about 2 tablespoons total (for garnish and mixing)
- almonds (sliced) - about 2 tablespoons total (for garnish and mixing)
- dried rose petals - watch the video to see (for garnish)
Instructions
- Boil Tapioca Sago: In a saucepan, bring 2 cups of water to a rolling boil. Add 2 tablespoons of tapioca sago and cook on medium flame for 8-10 minutes, stirring occasionally until the sago becomes transparent. Strain and rinse with cold water. Set aside.
- Prepare Muskmelon: Cut the muskmelon in half and remove the seeds. Using a half teaspoon or round measuring spoon, scoop out muskmelon balls for garnish and set aside. Then, scoop out the remaining pulp with a spoon.
- Blend the Drink Base: In a blender jug, combine the muskmelon pulp, 1 cup of water, coconut milk powder, condensed milk, and ice cubes. Blend well until smooth.
- Mix Seeds and Nuts: Add the boiled tapioca sago, soaked basil seeds, sliced almonds, and sliced pistachios into the blended muskmelon mixture. Mix gently to combine.
- Assemble and Garnish: In serving glasses, add some muskmelon balls, pour the blended mixture over them, and garnish with additional pistachios, almonds, and dried rose petals. Serve chilled with a straw and spoon.
