Coconut Sago Soup Dessert (gluten free)
Can be eaten warm or cold, dessert that used to be served at the end of meals at Chinese restaurants. Some people add taro to this recipe as well.
Equipment
- 1 Medium pot
- 1 Small pot
Ingredients
- 1 cup milk
- 1.5 cups coconut milk (full fat better)
- 4 tbs sugar (you can add more if you prefer this to be sweeter)
- 1/2 cup tapioca pearls, small tapioca (they look like tiny white beads before they are cooked)
- 2.5 cups water
Instructions
- Combine the milk, coconut milk and sugar in a medium pot and bring to a boil. Reduce to a low simmer and stir until sugar is dissolved, about 3 minutes. Remove from the heat and set aside.
- In the small pot, bring the water to a boil. Reduce to low, add the tapioca pearls and stirring constantly for about 10 minutes. Remove from the heat, cover and let sit for 20 minutes until the tapioca pearls are translucent.
- Then strain the tapioca and stir into the milk mixture. Taste and add additional sugar if needed.Traditionally served warm but delicious refrigerated. Eat on it's own or garnish with diced mango.
Notes
Taro version: You can also add some diced taro that you can cook on low with lid covered in the coconut milk/milk mixture. Then add the prepared tapioca into this mixture.
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