Description
A delightful Thai dessert made with chewy sago pearls and a rich coconut milk sauce, perfect for any occasion.
Ingredients
- 1/4 cup sago pearls (or tapioca pearls)
- 2 cups water
- ½ cup coconut milk
- 1/4 cup coconut water
- 2 tbsp sugar
- 1/8 tsp salt
- Young coconut flesh (optional, to taste)
- 1 pandan leaf (optional, tied in a knot)
Instructions
- Carefully open the young coconut with a cleaver to collect the coconut water and scoop out the soft flesh. Set the flesh aside.
- In a pot over medium heat, bring the water to a gentle boil. Add the sago pearls and cook until translucent, about 10–15 minutes, stirring regularly. Cover and let rest for 10 minutes.
- Meanwhile, combine the coconut milk, coconut water, sugar, and salt in a small pot over medium heat. If using, add the pandan leaf. Warm gently for about 5 minutes, stirring regularly until fragrant.
- Drain the sago pearls and rinse under cold water to remove excess starch.
- Transfer the sago pearls to a serving bowl. Pour over the coconut milk mixture. Top with young coconut flesh and optional sesame seeds if desired.
Notes
For a creamier texture, add more coconut milk. Adjust sugar to taste, especially considering the sweetness of young coconut flesh.
