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Thai Kitchen Recipes

Cantaloupe & Corn Tapioca Sago with Coconut

(Sa Koo Kaow Pod)

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



  • Cook Time:15 minutes
  • Prep Time:10 minutes
  • Level of Difficulty:medium
2

Ingredients:

4 1/2 cups water (for tapioca)

1 tablespoon small pearl tapioca

1/2 cup water (for syrup)

1 tablespoon sugar

2 tablespoons whole kernel corn

1 can (13.66 ounces) Thai Kitchen® Coconut Milk

Pinch salt

2 tablespoons small cantaloupe cubes 

2 tablespoons julienned coconut meat or flaked coconut

Directions:

BRING 4 1/2 cups water to boil in medium saucepan. Add tapioca; cook 10 minutes or until tapioca turns translucent.

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.

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.)

SERVE tapioca mixture topped with cantaloupe and coconut. Drizzle with a small amount of the coconut cream.

Diet & Allergy Information

Thai cuisine gets its unique flavors as a result of blending many exotic ingredients. We want to ensure that you get the most from your Thai food experience. Whether you are looking for gluten-free foods, or have a peanut allergy, our dietary and allergy chart provides valuable information for all of our products.

Download Diet and Allergy Spreadsheet.

* Please refer to our product labels for the most up-to-date nutrition & allergen information.

Thai Cooking and Culture

At Thai Kitchen, our knowledge of Thai cooking and culture enables us to provide the truly authentic Thai dining experience in your home, anytime. And since we’re so easy to find at www.ThaiKitchen.com and on your grocers’ shelves, you’ll never need to search for Thai food online.