Tropical Fruit Sago (Print Version)
A creamy chilled tropical fruit sago drink with chewy pearls, juicy fruit, nata de coco, and coconut milk.
# Ingredients:
For the sago
01 -
1 cup (180 g) uncooked small sago pearls or small tapioca pearls
02 -
8 cups (1.9 L) water, for boiling
For the fruit and jelly
03 -
2 cups (330 g) diced ripe mango
04 -
2 cups (300 g) diced strawberries
05 -
2 medium kiwis, peeled and diced
06 -
1 cup (170 g) white nata de coco, drained
07 -
1 cup (170 g) red nata de coco or extra white nata de coco, drained
For the creamy base
08 -
1 can (13.5 oz or 400 ml) full-fat coconut milk
09 -
1 can (12 fl oz or 354 ml) evaporated milk
10 -
1/2 to 3/4 cup (150 to 225 g) sweetened condensed milk, to taste
11 -
1 to 2 cups (240 to 480 ml) cold water or coconut water, as needed
12 -
Ice, for serving
# Instructions:
01 -
Bring 8 cups water to a boil in a medium pot. Add the sago pearls and simmer for 15-20 minutes, stirring often, until mostly translucent.
02 -
If the pearls still have white centers, turn off the heat, cover, and rest for 5-10 minutes. Drain in a fine-mesh sieve and rinse under cold water until cool.
03 -
Dice the mango, strawberries, and kiwi into small pieces. Drain the nata de coco well so the syrup does not make the drink too sweet.
04 -
In a large pitcher or bowl, stir together the coconut milk, evaporated milk, and 1/2 cup condensed milk until smooth. Taste and add more condensed milk if needed.
05 -
Add the cooled sago, diced mango, strawberries, nata de coco, and kiwi. Stir gently until everything is evenly distributed.
06 -
Cover and refrigerate for at least 1 hour. Stir before serving, then thin with cold water or coconut water and pour over ice.
# Notes:
01 -
Best served very cold with spoons or wide straws.
02 -
Add kiwi shortly before serving if making the drink a day ahead.
03 -
Leftovers may thicken as the sago absorbs liquid.