Cantaloupe & Corn Tapioca Sago with Coconut

Tapioca, known as sago in Southeast Asia, is also the name given to this lightly sweetened Thai dessert.


  • 4 1/2 cup water , (for tapioca)
  • 1 tablespoon small pearl tapioca
  • 1/2 cup water , (for syrup)
  • 1 tablespoon sugar
  • 2 tablespoon whole kernel corn
  • 1 can (13.66 ounces) Thai Kitchen® Thai Kitchen Unsweetened Coconut Milk
  • Pinch salt
  • 2 tablespoons small cantaloupe cubes
  • 2 tablespoons julienned coconut meat or flaked coconut


  • 1 BRING 4 1/2 cups water to boil in medium saucepan. Add tapioca; cook 10 minutes or until tapioca turns translucent.
  • 2 BRING 1/2 cup water to boil in medium saucepan. Add sugar; stir until dissolved. Remove from heat. Add cooked tapioca and corn; mix until well blended.
  • 3 OPEN can of coconut milk without shaking. Spoon off 1/2 cup of the thicker cream that is on top. Bring coconut cream and salt to boil in small saucepan. Set aside. (Reserve remaining coconut milk in can for another use.)
  • 4 SERVE tapioca mixture topped with cantaloupe and coconut. Drizzle with a small amount of the coconut cream.

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(per Serving)

Nutrition information coming soon.

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