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–+ servings
coconut milk sago topped with and surrounded by tropical fruits sucg as dragon fruit, star fruit, mangosteen, jackfruit, etc.
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5 from 1 vote

Coconut Milk Sago with Mixed Fruit

Coconut milk sago is ceamy, fruity, and refreshing. It's the perfect thing for cooling off on a hot day, and is vegan and gluten-free!
Prep Time15 minutes
Cook Time10 minutes
Resting Time1 hour
Total Time1 hour 25 minutes
Course: Brunch, Dessert, Snack
Cuisine: Thai, Vietnamese
Keyword: coconut milk sago, coconut milk sago recipe
Servings: 8 servings
Calories: 334kcal

Equipment

Ingredients

  • 1 cup sago pearls (uncooked)
  • 2 14-oz cans coconut milk
  • 1 11-oz can sweetened condensed coconut milk
  • 2 drops red food coloring
  • 1 cup toddy palm seeds (drained)
  • 1 cup coconut gel (drained)
  • 1 cup jackfruit (sliced)
  • 3 mangosteen
  • 1 cup strawberries (sliced)
  • 1 cup cotton candy grapes (halved)
  • 2 kiwi
  • 1 star fruit
  • 1 yellow dragon fruit
  • 1 cup raspberries

Instructions

  • Boil 6 cups of water, then add sago pearls. Turn heat to low and simmer for 10 minutes. Turn off the heat, stir, cover, and let sit for another 15 minutes until pearls are translucent.
  • Strain tapioca pearls and rinse with cold water until pearls are no longer hot and excess starch is removed. Add to a large mixing bowl along with coconut milk, cream of coconut, and red food coloring, then stir to combine.
  • Drain toddy palm seeds and coconut gel, then add to a large mixing bowl. Cut jackfruit into thin strips (draining first if using canned jackfruit) and add to the bowl.
  • Use a serrated knife to score a shallow line around the mangosteen rind, then gently twist and pull the two halves apart. Harvest the white fruit and add to the bowl. Cut strawberries, grapes, kiwi, star fruit, and yellow dragon fruit into bite-sized pieces and add them to the bowl, along with the raspberries.
  • Gently mix until fully incorporated, then cover and chill in the fridge for 1-2 hours so the flavors can meld. Serve individual portions over ice.

Notes

  • I recommend reserving the syrup from the toddy palm seeds. You can use it to adjust the sweetness level to your liking if the finished sago isn't as sweet as you want it after chilling.
  • You may want to leave the largest pieces of mangosteen out of the mixture as they often have pits.
  • The cook time I mention in the recipe is for small sago pearls. If you're using a larger size pearl, they may require longer cooking time, so I suggest referring to package instructions.
  • Rinse sago pearls well with cold water to remove excess starch and stop the cooking process.
  • Drained sago pearls will clump together if they start to dry. Stirring the sago into the coconut milk promptly keeps them separated.
  • You can store coconut milk sago in an airtight container in the fridge for up to 3 days.
  • Be mindful that the longer you store the coconut milk sago, the less fresh the texture of the fruit will be.
  • Coconut milk sago will thicken in the fridge. You can stir in a splash of coconut milk before serving to restore its creamy consistency.

Nutrition

Serving: 1bowl | Calories: 334kcal | Carbohydrates: 55.7g | Protein: 2.1g | Fat: 11.9g | Saturated Fat: 10.5g | Sodium: 29mg | Fiber: 5.1g | Sugar: 39.8g