Coconut Milk Sago with Pineapple and Mandarin
Serves 8
15 mins prep
20 mins cook
35 mins total
Coconut milk blended with fresh pineapple added to sago tapioca pearls, more fresh pineapple, coconut jellies, mandarin oranges and banana garnish.
2 servings
Coconut pineapple sago
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Blend the fruit and milk
In a blender, combine the coconut milk and half of the fresh pineapple (300g or 2 ½ cups). Add the sweetened condensed milk and vanilla (optional) and blend until smooth.
Set the mixture in the refrigerator to chill while you make the tapioca pearls.
Make the tapioca pearls
Bring a large pot of water to a boil. Be sure to use a large pot with plenty of water because the tapioca pearls soak up a lot of water.
Add the tapioca pearls and stir. Let boil for 10 minutes uncovered. Remove from the heat, cover with a lid and let steam for 10 additional minutes or until you see no more white in the centers of the tapioca pearls. While the pearls steam, prepare a large bowl of ice water.
Remove the tapioca pearls to the bowl of ice water to stop cooking and chill.
Assemble
To a large mixing bowl, add the cooked strained tapioca pearls, blended pineapple coconut milk, remaining diced pineapple (300g or 2 ½ cups), drained mandarin oranges, nata de coco coconut jellies, pinch of salt and ice. Stir together.
Serve immediately and garnish with banana slices or pineapple slices, if desired.
