This recipe of chilled sago coconut milk is a combination of two recipes from my blog, ‘Mango Sago & Pomelo Dessert‘ and ‘Pearl Sago Pudding Is My Yummy Virgin Dessert‘. The dessert is actually not too sweet, so very nice to munch into with its chewy texture and chilled temperature – makes for a really good dessert to have on a hot sunny day too!
Ingredients:
- Water: 4 cups
- Sago pearls: 100g
- Lukewarm water: 1 cup + 1 cup
- Grated coconut: 500g
- Pandan leaf: 2 leaves, knotted
- Salt: a pinch
- White sugar: 80g
- Evaporated milk: 100ml
- Watermelon: 100g, diced
- Honey melon: 100g, diced
- Ice cubes: 1 cup
Method:
- Bring water to a boil.
- Cook sago pearls continuously while stirring. Once sago pearls turn translucent, add in 1 cup lukewarm water and remove from heat. Set aside to chill.
- Combine coconut with 1 cup lukewarm water. Scoop coconut into muslin cloth. Squeeze to collect coconut water in a separate bowl. Discard coconut.
- Heat coconut water with pandan leaf, salt and sugar. Cook till sugar is dissolved.
- Add evaporated milk. Stir to combine. Chill.
- To put together, scoop watermelon, melon & sago pearls into 4 cups.
- Scoop chilled coconut milk generously into cups with fruits.
- Top with ice cubes to serve.
Serving:
4 small cups
