Green Sago Drink, Creamy and Chewy Tropical Cooler (Print Version)
A cold Filipino-style green sago drink with chewy pearls, pandan jelly, young coconut, nata de coco, and creamy coconut milk.
# Ingredients:
For the sago and mix-ins
01 -
1/2 cup (95 g) small green sago pearls or small tapioca pearls
02 -
8 cups (1.9 L) water, for boiling
03 -
1 can (15 oz or 425 g) pandan jelly, drained and diced
04 -
1 cup (170 g) green nata de coco, drained
05 -
2 cups (240 g) shredded young coconut, thawed if frozen
For the creamy base
06 -
1 can (13.5 oz or 400 ml) coconut milk, chilled
07 -
1 can (12 oz or 354 ml) evaporated milk, chilled
08 -
3/4 to 1 cup (225 to 300 g) sweetened condensed milk, to taste
09 -
1 cup (240 ml) coconut water or cold water
10 -
1/2 teaspoon pandan extract, optional
11 -
3 cups ice cubes, for serving
# Instructions:
01 -
Bring 8 cups water to a boil in a medium pot. Add the sago pearls and stir for 2 minutes, then simmer for 15-20 minutes until mostly translucent.
02 -
Turn off the heat, cover the pot, and let the sago sit for 10 minutes. Drain and rinse under cold water until cool and no longer sticky.
03 -
Dice the pandan jelly into small cubes. Drain the nata de coco and separate the young coconut strips with your fingers.
04 -
In a large pitcher or bowl, whisk together coconut milk, evaporated milk, coconut water, 3/4 cup condensed milk, and pandan extract if using.
05 -
Fold in the cooked sago, pandan jelly, nata de coco, and young coconut. Cover and chill for at least 1 hour, then taste and add more condensed milk if desired.
06 -
Stir well before serving. Spoon the chewy pieces into glasses, add ice, and pour the cold creamy drink over the top.
# Notes:
01 -
Best served very cold with wide straws or spoons.
02 -
Cooked sago can be made 1 day ahead and stored in cold water in the refrigerator.
03 -
If the drink thickens after chilling, loosen it with a splash of coconut water.