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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.


4 1/2 cup water (for tapioca)

1 tbsp small pearl tapioca

1/2 cup water (for syrup)

1 tbsp sugar

2 tbsp whole kernel corn

1 can Thai Kitchen® Coconut Milk

Pinch salt

2 tbsps small cantaloupe cubes

2 tbsps julienned coconut meat or flaked coconut


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

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