1 kg Honey melon, removed skin and seeds
200 g Sago, soaked
1 1/2 coconut, squeezed thick coconut milk
1/2 teaspoon Salt
1 bowl Ice cubes

Boiled into syrup:
150 g Sugar
1/2 cup Water

Shape some honey melon into small balls with a scoop as garnishing. Liquidise the remaining honey melon. Chill in the refrigerator. Put sago into a pot of boiling water and cook till transparent. Pour into a sieve, rinse with running tape water and drain. Mix sago, honey melon juice, thick coconut milk, salt, syrup and ice cubes in a big mixing bowl. Taste. Dish into small bowls or sundae glasses, and garnish with honey melon balls. Serve cold as a dessert after meals.