Coconut milk sago is a creamy Asian dessert that is perfectly sweet and refreshing. It requires no baking, and can be served chilled or warm. Add fruits or toppings of your choice and enjoy!
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Coconut milk sago feels more like pudding in Western dessert, but lighter and runnier as it is not set to become solid. Sago pearls’ unique chewy texture is so addictive, and goes well with the mildly sweetened coconut milk base.
It is a great option as a snack or dessert, and is extremely easy to make in one pot. All it takes is to boil the sago pearls in the water, combine with sweetened coconut milk, and serve with toppings!
What is sago?
Sago is a starch extracted from the pith of sago palm trees. It is commonly used in sweets or savory dishes in Southeast Asia. Once it absorbs liquid, it becomes translucent and develops a chewy bouncy texture with a slight nutty taste.
Sago vs tapioca
Although sago and tapioca are used in similar ways, tapioca is made from tuber of cassava plant. Tapioca pearls are larger than sago pearls, and are often used in bubble tea. Sago and tapioca can be used interchangeably in some recipes.
Ingredients for this recipe
- Water
- Sago pearls
- Full fat coconut milk - Lite coconut milk works as well
- Almond milk - Or milk of your choice
- Maple syrup
- Vanilla extract
- Salt
Toppings:
- Strawberries - Or fruit of your choice
- Coconut flakes
How to make coconut milk sago
Step 1. In a large saucepan, bring 6 cups of water to a boil. Add the sago and cook for 10 minutes, stirring occasionally to prevent sticking.
Step 2. Turn off the heat, and cover the saucepan with a lid. Let it sit for about 15 minutes until the sago is translucent and fully cooked.
Step 3. Drain the water completely using a fine mesh sieve. Rinse under running cold water.
Step 4. In an empty saucepan, place the coconut milk, almond milk, maple syrup, vanilla, and salt. Cook over medium heat and mix until all ingredients are well combined.
Step 5. Turn off the heat and stir in the cooked sago. Transfer to a storage container. Cover and chill until cold, for at least an hour.
Step 6. Split into small cups. Garnish with strawberries and coconut flakes.
*See the recipe card below for detailed instructions.
Tips
- There is no need to smoothen the lumps of fat in the coconut milk. They will melt as you heat up the mix in the saucepan.
- Do not boil the coconut milk mix. It will cook the tapioca further!
- Coconut milk sago may get thicker over time (after a day of two) as more starch gets released into coconut milk. You can loosen by adding a bit of almond milk, or milk of your choice. Adjust the sweetness with more maple syrup if needed.
More recipes with coconut milk...
Recipe
Coconut Milk Sago
Ingredients
- 6 cups water
- ½ cup sago pearls
- 13½ fl oz full fat coconut milk 1 can, Lite works as well
- ½ cup almond milk or any dairy free milk
- 3 tablespoons maple syrup or more
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Toppings (optional)
- 6 strawberries sliced
- Coconut flakes
Instructions
- In a large saucepan, bring 6 cups of water to a boil. Add the sago and cook for 10 minutes, stirring occasionally to prevent sticking.
- Turn off the heat and cover the saucepan with a lid. Let it sit for about 15 minutes until the sago is translucent and fully cooked.
- Drain the water completely using a fine mesh sieve. Rinse under running cold water and remove excess starch.
- In an empty saucepan, place the coconut milk, almond milk, maple syrup, vanilla, and salt. Cook over medium heat and mix until all ingredients are well combined.
- Turn off the heat and stir in the cooked sago. Transfer to a storage container. Cover and chill until cold for at least an hour.
- Split into small cups. Garnish with strawberries and coconut flakes.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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