We know sago is not everyone’s dessert ingredient of choice, but hear us out. It’s a drum we’ve banged before because we l-o-v-e Asian (and Asian-inspired) desserts and sago is a common presence. Take this Chilled Sago and Melon Pudding, for example. It's the best combo of chilled summery-ness and minimal effort ever, and it doesn’t scream ‘sugar rush’ either. Creamy and delicate, sweet but never cloying, this is the perfect kind of dessert you’re probably craving after all that gut-busting Festive fare.

The sago is simmered until the pearls turn translucent. Then, it’s drained of excess liquid and mixed with coconut milk, a touch of simple syrup, and a generous dose of puréed melon. Draining the sago after cooking might seem like a strange thing to do, but it avoids that really thick, gluey consistency we all know and don’t love. Oh, and all that ‘glue’? It ends up trickling messily down your sink hole; don’t watch, it is kind of gross. The retro melon balls (you’re welcome, fans of the Parisienne cutter) add a lovely burst of fruity freshness, while the creamy coconut base keeps things silky. The result is a dessert that’s luscious without being heavy and comes as a chilled sigh of relief on a classic Kiwi summer scorcher.

What’s brilliant about this recipe is how forgiving it is. No melon baller? Cube your fruit instead. Use mango instead of melon. Add a few sprigs of mint to garnish, or a sprinkle of lime zest or toasted sesame seeds. Heck, top it off with a scoop of vanilla ice cream if you’re so inclined. Want it a smidge richer? Ditch the water and make your syrup with the equivalent volume of coconut milk. It’s a chillaxed, choose-your-own-adventure situation, as all easy summer desserts should be. So go on—scoop it up, guzzle it down, and discover why Asia’s been getting sago right from the get-go. You might even become a fan.

SERVES 6

195g (1 cup) sago

170g (¾ cup) caster sugar

Half a rock or rockmelon (about 1.2 kg), seeded

250ml (1 cup) coconut milk

a couple of large pinches of salt

Put the sago in a saucepan with 1.75 litres (7 cups) water. Slowly bring to a simmer over medium-low heat, stirring often to prevent the sago clumping. Cook, stirring often, for 20 minutes, or until the sago is translucent. Pour the mixture into a sieve, then rest it over a bowl or the sink for 20 minutes, stirring from time to time, to allow the excess thick liquid to drain; the volume should decrease by about half.

Meanwhile, combine the sugar with 125 ml (½ cup) water in a small saucepan and slowly bring to a simmer. Cook, stirring occasionally, for 1–2 minutes until the sugar has dissolved.

Using a melon baller, cut about 24 small balls from the melon (alternatively, cut half of the melon into neat 1 cm cubes). Put the melon balls in a bowl, cover with plastic wrap, and refrigerate until needed.

Using a large spoon, scoop out the remaining melon flesh, transfer it to a food processor, then process to form a smooth purée—you should have about 500 ml (2 cups), but if you have slightly less, no worries.

Transfer the cooled sago to a large bowl, then stir in the sugar syrup, puréed melon, coconut milk, and salt. Leave to cool to room temperature, then chill in the fridge. Divide among small bowls or glasses, top with the melon balls, and serve.