This collection of 11 summer sago desserts offers delightful Asian-inspired treats ideal for hot weather. Among them are Coconut Sago with Mango Sorbet, Sago Pudding with Pandan Flavor, and Tropical Fruit Salad with Sago. Options include Sago with Coconut Milk and Lychee and Chilled Sago and Passionfruit Delight. Each dish combines invigorating flavors and textures, making them perfect for summer gatherings. Exploring these recipes reveals even more delicious possibilities for creative sago desserts.

Contents

Coconut Sago With Mango Sorbet

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Coconut Sago with Mango Sorbet is a rejuvenating summer dessert that combines the creamy texture of coconut sago pearls with the vibrant sweetness of mango sorbet. It’s perfect for anyone looking to cool down on a hot day or entertain guests at a summer gathering.

This delightful dish takes approximately 30 minutes to prepare, with some additional time needed for cooling and setting, making it a straightforward yet impressive treat.

Ingredients:

1 cup sago pearls
2 cups coconut milk
1 cup water
1/4 cup sugar (adjust to taste)
1/2 teaspoon salt
1 cup fresh mango puree (or store-bought)
Fresh mango slices for garnish
Mint leaves for garnish

Cooking Steps:

Rinse the sago pearls under cold water to remove excess starch. Drain.
In a pot, bring the water to a boil. Add the sago pearls and cook on low heat, stirring frequently until they become translucent, about 10-15 minutes.
Once cooked, remove from heat and let the sago sit for a few minutes. Drain any excess water.
In a separate saucepan, combine coconut milk, sugar, and salt. Heat gently until the sugar has dissolved, and the mixture is warm (do not boil).
Mix the cooked sago pearls into the coconut milk mixture and stir thoroughly. Allow it to cool to room temperature, then refrigerate for at least an hour to set.
To serve, scoop the chilled coconut sago into bowls and top with a generous scoop of mango sorbet.
Drizzle with fresh mango puree and garnish with mango slices and mint leaves.

Variations and Tips:

For a richer flavor, consider adding a splash of vanilla extract or a teaspoon of pandan essence to the coconut mixture.
You can also experiment with different fruits; try pairing the sago with strawberry, passionfruit, or lychee sorbet.
If fresh mango isn’t available, canned or frozen mango puree works just as well.
To elevate the presentation, serve in clear cups or jars to showcase the layers of color and texture.
This dessert can be made a day in advance and stored in the refrigerator, making it a convenient option for entertaining.

Sago Pudding With Pandan Flavor

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Sago pudding with pandan flavor is a delightful and revitalizing dessert that embodies the essence of tropical flavors. This dish is perfect for warm summer days, serving as a soothing treat that can please both children and adults alike.

The combination of chewy sago pearls, fragrant pandan, and creamy coconut milk creates a harmonious blend of textures and flavors. Preparation of this dish takes around 30 minutes, with an additional setting time to allow the pudding to cool and firm up.

Ingredients:

1 cup sago pearls
4 cups water
1 cup coconut milk
2-3 pandan leaves (tied into a knot)
1/2 cup sugar (adjust to taste)
A pinch of salt
A few drops of pandan extract (optional for enhanced flavor)

Cooking Steps:

Rinse the sago pearls under cold water until the water runs clear, then set them aside.
In a pot, bring 4 cups of water to a boil. Once boiling, add the rinsed sago pearls and pandan leaves.
Reduce the heat to low and simmer for about 15-20 minutes, stirring occasionally until the sago becomes translucent and chewy.
Once cooked, remove the pot from heat. Discard the pandan leaves and drain any excess water from the sago.
In a separate saucepan, heat the coconut milk over low heat, adding sugar and a pinch of salt. Stir until the sugar is fully dissolved. You can add pandan extract for an even stronger flavor.
Combine the cooked sago with the sweetened coconut milk mixture and stir well. Allow the mixture to cool slightly.
Pour the sago pudding into individual serving cups or bowls and refrigerate for at least 1-2 hours until set and chilled.
Serve the sago pudding on its own or with a drizzle of extra coconut milk on top.

Variations & Tips:

For an added touch, top the sago pudding with diced tropical fruits such as mango, jackfruit, or watermelon before serving.
You can make this pudding more interesting by incorporating other flavors like pandan and coconut swirl or using different sweeteners such as honey or palm sugar.
Ascertain that you keep stirring the sago while cooking to prevent it from clumping together.
This dessert is also suitable for vegan diets, as it doesn’t contain any dairy products.

Enjoy your cooling treat this summer!

Sago and Mango Sticky Rice

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Sago and Mango Sticky Rice is a delightful dessert that hails from Southeast Asia, showcasing the perfect harmony of creamy, sweet coconut milk and aromatic sticky rice paired with juicy, ripe mango slices. This dish is ideal for anyone with a sweet tooth, especially during the warm summer months. It serves beautifully at gatherings or as a revitalizing treat after meals.

Preparation time for this dish is approximately 30 minutes, with a cooking time of about 30 minutes, making it perfect for a quick yet indulgent dessert.

Ingredients:

1 cup glutinous rice
1 cup coconut milk
1/2 cup sugar
1/4 teaspoon salt
1/2 cup sago pearls
2 ripe mangoes, peeled and sliced
Sesame seeds or mung bean sprouts (optional, for garnish)

Cooking Steps:

Rinse the glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in water for at least 2 hours (or overnight for best results), then drain.
In a pot, combine the soaked rice with 1 1/4 cups of water. Bring it to a boil, then lower the heat to simmer, cover, and cook for about 20-25 minutes until fully absorbed and tender.
While the rice is cooking, prepare the sago pearls. Boil 2 cups of water in another pot and add the sago. Cook for about 10-15 minutes, stirring occasionally, until they turn translucent. Drain and rinse under cold water to prevent clumping.
In a separate saucepan, mix the coconut milk, sugar, and salt. Cook over medium heat until the sugar dissolves but do not bring to a boil.
Once the rice is cooked, mix it with 1/2 cup of the sweetened coconut milk (reserve the rest for serving), and fold in the sago pearls gently.
Allow the mixture to sit for about 10 minutes to meld the flavors.
To serve, spoon the sticky rice and sago mixture onto a plate and top with fresh mango slices. Drizzle the remaining sweetened coconut milk over the top. Optionally, sprinkle with sesame seeds or mung bean sprouts for added texture.

Variations and Tips:

For an extra touch, you can add pandan leaves when cooking the rice for a fragrant aroma.
Try using different fruits like ripe bananas or passion fruit for a unique twist.
If you prefer a richer flavor, mix in a bit of condensed milk into the coconut mixture.
Serve immediately for the best texture, but leftovers can be stored in the refrigerator and reheated gently.

Tropical Fruit Salad With Sago

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Tropical fruit salad with sago is a rejuvenating and vibrant dish perfect for summer gatherings, pool parties, or as a light dessert after dinner.

This delightful tropical treat combines the chewy texture of sago pearls with a medley of fresh fruits, making it a hit for both kids and adults alike. The preparation time is about 30 minutes, and it serves around 4 to 6 people, allowing everyone to enjoy a taste of the tropics.

Ingredients:

1 cup sago pearls
2 cups water (for cooking sago)
1 ripe mango, diced
1 ripe kiwi, diced
1 banana, sliced
1 cup pineapple chunks
1 cup watermelon, cubed
1 cup coconut milk
2 tablespoons honey or agave syrup (optional)
Fresh mint leaves for garnish

Cooking Steps:

Rinse the sago pearls under cold water to remove excess starch. Drain well.
In a medium saucepan, bring 2 cups of water to a boil. Add the sago pearls and cook for about 10-15 minutes, stirring occasionally until transparent and cooked through.
Once cooked, remove the saucepan from heat and drain the sago. Rinse it under cold water to prevent further cooking and to cool it down.
In a large mixing bowl, combine the diced mango, kiwi, banana, pineapple, and watermelon.
Add the cooked sago pearls to the bowl with the tropical fruits.
Pour the coconut milk over the fruit and sago mixture. If desired, add honey or agave syrup for sweetness. Gently mix everything together until combined.
Chill the salad in the refrigerator for at least 15 minutes before serving to enhance the flavors.
Serve in individual bowls, garnished with fresh mint leaves.

Variations and Tips:

Fruits: Feel free to substitute or add other tropical fruits like papaya, dragon fruit, or lychee, depending on availability and preference.
Dairy-Free: This salad is naturally dairy-free. Verify that any sweeteners used are also dairy-free if needed.
Texture: For a crunchier texture, consider adding toasted coconut flakes or chopped nuts.
Presentation: Serve in halved coconut shells or hollowed-out fruits for a fun presentation.
Flavor Enhancements: Add a squeeze of lime juice for a zesty twist or a sprinkle of chia seeds for added nutrition.

Sago With Coconut Milk and Lychee

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Sago with Coconut Milk and Lychee is a delightful summer dessert that combines the chewy texture of sago pearls with the creamy richness of coconut milk, heightened by the sweet and fragrant nuances of fresh lychee.

This dish is perfect for those seeking a revitalizing treat to cool off during hot weather, making it ideal for family gatherings or casual summer get-togethers. The entire preparation takes approximately 30 minutes, plus some additional time for soaking the sago pearls.

Ingredients:

1 cup sago pearls
3 cups water (for boiling sago)
1 can (400ml) coconut milk
1/2 cup sugar (adjust to taste)
1/4 teaspoon salt
10-12 fresh lychee, peeled and pitted (or canned lychee, drained)
Fresh mint leaves (optional, for garnish)

Cooking Steps:

Prepare the Sago Pearls:

Rinse the sago pearls under cold water until the water runs clear to remove excess starch.
In a pot, bring 3 cups of water to a boil, then add the sago pearls. Cook for about 10-15 minutes, stirring occasionally until the pearls become translucent.

Watch closely to verify they do not overcook.

2. Prepare the Coconut Milk Mixture:

– In another saucepan, pour in the coconut milk, add the sugar, and salt. Heat the mixture over low heat until the sugar dissolves completely, stirring occasionally.

Do not let it boil to maintain the creaminess.

3. Combine:

Once the sago pearls are cooked, drain them through a fine sieve and rinse under cold water to stop the cooking process.
Add the drained sago pearls to the warm coconut milk mixture, stirring gently to combine. Remove from heat and allow to cool, letting the flavors meld together for about 10 minutes.

4. Serve:

– In serving bowls, scoop a portion of the sago coconut mixture and top with a generous amount of fresh lychee. Garnish with fresh mint leaves if desired.

Variations and Tips:

For a twist, consider adding additional tropical fruits such as mango, strawberries, or diced pineapple for added flavor and color.
For a more pronounced taste, infuse the coconut milk with a pandan leaf while heating it up or add a splash of vanilla extract.
To add some crunch, sprinkle toasted coconut flakes on top before serving.
You can also adjust the sweetness by varying the amount of sugar based on your personal preference or dietary needs.
This dessert can be served warm, at room temperature, or chilled for a more revitalizing experience—ideal for summer!

Matcha Sago Parfait

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Matcha Sago Parfait is a delightful and invigorating dessert that beautifully combines the earthiness of matcha green tea with the chewy texture of sago pearls. This treat is perfect for matcha lovers and those looking to impress guests at summer gatherings or dinner parties. With a preparation time of approximately 30 minutes (plus churning time for the sago), it’s a quick and easy way to enjoy the flavors of the season.

Ingredients:

1/2 cup sago pearls
2 cups coconut milk
2 tablespoons sugar (adjust to taste)
2 tablespoons matcha powder
1 teaspoon vanilla extract
1 cup whipped cream (or non-dairy alternative)
Fresh fruits (mango, berries, or choice of topping)
Optional: Toasted coconut flakes for garnish

Cooking Instructions:

Prepare the Sago: Rinse the sago pearls under cold water until the water runs clear. In a pot, bring 3 cups of water to a boil, then add the sago pearls. Reduce the heat to medium and cook, stirring occasionally, until the pearls become translucent (about 10-15 minutes). Remove from heat and let stand in the water for another 10 minutes.
Rinse and Cool: Drain the cooked sago pearls and rinse them under cold water. Set aside to cool completely.
Make the Matcha Mixture: In a bowl, whisk together the coconut milk, sugar, matcha powder, and vanilla extract until smooth and well combined.
Layering the Parfait: In serving glasses or bowls, start by adding a layer of sago pearls, followed by the matcha mixture. Repeat the layers until the glasses are filled.
Top with Whipped Cream: Finish the parfait with a generous dollop of whipped cream on top.
Garnish: Add your choice of fresh fruits and a sprinkle of toasted coconut flakes for an extra touch.
Chill Before Serving: It’s recommended to chill the parfait in the fridge for at least 30 minutes before serving to enhance the flavors and texture.

Variations and Tips:

Fruit Flavors: Consider adding pureed fruits such as mango, strawberry, or raspberry to the matcha mixture for a fruity twist.
Vegan Option: To make this dessert vegan, substitute whipped cream with coconut whipped cream or other dairy-free alternatives.
Serving Size: Adjust the size of your servings based on the occasion; they can be made in small shot glasses for a bite-sized treat at parties.
Sweetness Level: Taste the matcha mixture before layering and adjust the sweetness according to your preference.
Chill Time: Allowing the parfait to chill for a longer time (up to 2 hours) can enhance the flavors.

Sago and Red Bean Dessert

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Sago and Red Bean Dessert is a delightful Asian sweet treat that combines the chewy texture of sago pearls with the creamy sweetness of red beans.

This dessert is perfect for those who enjoy a revitalizing dessert during the warm summer months or for anyone looking for a unique sweet treat.

With a preparation time of about 30 minutes and a cooling time of at least 2 hours, this dessert is both easy to prepare and satisfying to eat.

Ingredients:

1 cup sago pearls
1 can (15 oz) red bean paste (or 1.5 cups cooked and sweetened red beans)
1 can (400 ml) coconut milk
1 cup water
2 tablespoons sugar (adjust to taste)
A pinch of salt
Fresh fruit (optional, for garnish)
Pandan leaves (optional, for aroma)

Cooking Steps:

Prepare the Sago: In a pot, bring water to a boil. Add the sago pearls and cook on medium heat for about 10-15 minutes, stirring occasionally. The sago will become translucent when cooked.
Rinse the Sago: Once cooked, remove from heat, drain the sago pearls, and rinse under cold water to stop the cooking process. Set aside.
Prepare the Coconut Sauce: In another pot, combine the coconut milk, sugar, and a pinch of salt. Heat gently until the sugar is dissolved, stirring occasionally. Avoid boiling it.
Combine Ingredients: In a large bowl, mix the cooked sago pearls and the red bean paste until well combined. If using whole cooked beans, gently fold them in.
Assemble the Dessert: Divide the sago and red bean mixture into serving bowls. Pour the warm coconut sauce over each bowl until well covered.
Chill the Dessert: Refrigerate for at least 2 hours to let the flavors meld and to serve it chilled.
Garnish and Serve: Before serving, garnish with fresh fruit if desired. Enjoy your revitalizing sago and red bean dessert!

Variations and Tips:

Sweetness Level: Adjust the sugar in the coconut sauce according to your sweetness preference.
Texture: For a thicker coconut sauce, you can add a little cornstarch mixed in cold water to it, and cook it on low heat until it thickens to your liking.
Flavor Enhancements: Adding pandan leaves while heating the coconut milk can infuse a lovely aromatic flavor. Remove them before serving.
Serving Suggestions: This dessert can also be served warm for a different experience, especially on cooler days.
Storing: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

However, the texture of sago might change after refrigeration.

Sago in Coconut Cream With Fresh Fruits

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Sago in Coconut Cream with Fresh Fruits is a delightful dessert that captures the essence of summer with its light, creamy texture and fruity flavors. This dish is perfect for anyone seeking a rejuvenating treat to cool down on a warm day, and it can be easily prepared in just about 30 minutes, making it ideal for family gatherings, picnics, or a casual snack.

The combination of chewy sago, rich coconut cream, and vibrant fresh fruits creates a harmonious balance that everyone will enjoy.

Ingredients:

1 cup sago pearls
2 cups water
1 can (400ml) coconut milk
1/4 cup sugar (adjust to taste)
1/2 teaspoon salt
Fresh fruits (such as mango, banana, kiwi, strawberries, or any seasonal fruits)
Optional: mint leaves for garnish

Cooking Instructions:

Rinse the sago pearls under cold water to remove excess starch.
In a pot, bring 2 cups of water to a boil. Add the rinsed sago pearls and cook on medium heat. Stir occasionally to prevent sticking.
Cook the sago for about 15 minutes or until the pearls become translucent, then remove from heat. Let sit for 5 minutes covered.
Drain the sago and rinse under cold water to stop the cooking process. Set aside.
In a separate pot, combine coconut milk, sugar, and salt. Heat gently over low heat until the sugar is dissolved, but do not let it boil.
Add the cooked sago to the coconut cream mixture and stir to combine. Cook on low heat for an additional 3-4 minutes, stirring occasionally.
Remove from heat and let cool to room temperature.
While the sago mixture is cooling, prepare the fresh fruits by peeling, slicing, or dicing them as desired.
Once the sago and coconut mixture has cooled, serve in bowls or cups, topped with fresh fruits. Optionally, garnish with mint leaves.

Variations and Tips:

To enhance the flavor, you can add a splash of vanilla extract or pandan essence to the coconut milk mixture.
For a richer taste, incorporate a tablespoon of sweetened condensed milk into the coconut cream.
Experiment with different fruit combinations based on the season. Tropical fruits such as papaya, pineapple, or watermelon also pair well.
For added texture, sprinkle some toasted coconut flakes over the top before serving.
This dessert can be made ahead and stored in the refrigerator for a day; just be sure to serve it cold for the best experience.

Chilled Sago and Passionfruit Delight

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Chilled Sago and Passionfruit Delight is a wonderfully invigorating dessert that brings a tropical flair to any summer gathering. This dish showcases the delightful combination of chewy sago pearls and the sweet-tart tang of passionfruit, making it perfect for warm days.

With a preparation time of about 30 minutes, followed by a few hours of chilling, this dessert is ideal for family gatherings, brunches, or a sweet treat on a sunny afternoon.

Ingredients:

1 cup sago pearls
4 cups water
2 cups coconut milk
½ cup sugar (or to taste)
1 teaspoon vanilla extract
4-5 ripe passionfruits
Fresh mint leaves (for garnish)

Cooking Instructions:

Rinse the sago pearls under cold water until the water runs clear, then drain.
In a large pot, bring 4 cups of water to a boil. Add the sago pearls and reduce heat to medium. Cook for about 10-15 minutes, stirring occasionally, until the pearls become translucent.
Remove from heat and cover the pot. Let the sago sit for an additional 10 minutes, then drain and rinse under cold water again to stop the cooking process.
In another pot, combine the coconut milk, sugar, and vanilla extract. Heat gently until the sugar dissolves, but do not boil.
In a serving bowl, mix the cooked sago pearls with the sweetened coconut milk. Stir well to combine.
Halve the passionfruits and scoop the pulp into the sago mixture. Gently fold to combine.
Chill the dessert in the refrigerator for at least 2 hours before serving.
Serve chilled, garnished with fresh mint leaves.

Variations and Tips:

For added flavor, you can infuse the coconut milk with pandan leaves or a bit of lime zest while heating.
If you prefer a less sweet dessert, reduce the amount of sugar or substitute with a natural sweetener like honey or maple syrup.
Feel free to add other fruits, such as diced mango or kiwi, for an extra tropical twist.
This dessert can be prepared a day in advance, making it a convenient choice for entertaining.
For a different texture, consider serving with a scoop of vanilla ice cream or whipped cream on top.

Sago Mango Pudding Cups

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Sago Mango Pudding Cups are a delightful and invigorating summer dessert that showcases the tropical flavors of ripe mango and the unique texture of sago pearls.

This light and creamy treat is perfect for warm weather gatherings, parties, or simply to enjoy on a sunny afternoon. With a preparation time of about 30 minutes plus chilling time, it’s an easy dish to whip up for family and friends, bringing a taste of the tropics right to your table.

Ingredients:

1 cup small sago pearls
2 cups coconut milk
1/2 cup sugar
1 ripe mango, peeled and diced
1/2 teaspoon vanilla extract (optional)
A pinch of salt
Fresh mint leaves (for garnish)

Cooking Steps:

Rinse the sago pearls under cold water until the water runs clear to remove any excess starch.
In a pot, bring 4 cups of water to a boil. Add the rinsed sago pearls and reduce the heat to medium. Cook for about 10-15 minutes, stirring occasionally until the pearls become translucent. If needed, add more water during cooking to prevent sticking.
Once cooked, drain the sago using a fine-mesh strainer and rinse under cold water. Set aside to cool.
In a large mixing bowl, combine the coconut milk, sugar, vanilla extract (if using), and a pinch of salt. Stir until the sugar is fully dissolved.
Fold the cooled sago pearls into the coconut milk mixture until well combined.
Spoon the mixture evenly into serving cups or bowls, and add the diced mango on top, reserving a few pieces for decoration.
Chill in the refrigerator for at least 2 hours or until set.
Before serving, garnish with fresh mint leaves and additional mango pieces.

Variations and Tips:

For added flavor, consider blending half of the diced mango into the coconut milk mixture for a smoother texture and enhanced mango flavor.
If you’re looking for a twist, substitute half the coconut milk with a fruit puree, such as passion fruit or dragon fruit.
You can also layer the pudding with coconut cream or yogurt for a beautiful presentation.
Serve with a drizzle of honey or maple syrup for extra sweetness if desired.
Confirm the sago is fully cooked to avoid any chalky texture; they should be soft and chewy.

Sweetened Black Sesame Sago Cream

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Sweetened Black Sesame Sago Cream is a delightful dessert that’s both creamy and nutty, combining the unique flavor of black sesame with chewy sago pearls. This dish is perfect for dessert lovers seeking a rejuvenating treat on a hot summer day. It requires a preparation time of about 20 minutes, plus additional time for the sago to cool and set.

Ingredients:

1/2 cup sago pearls
1 cup coconut milk
1/4 cup black sesame paste
1/4 cup sugar (adjust to taste)
1/4 teaspoon salt
1 cup water (for boiling sago)
Toppings (e.g., crushed peanuts, coconut flakes, or fresh fruits)

Cooking Steps:

Rinse the sago pearls under cold water until the water runs clear. This helps to remove any excess starch.
In a pot, bring the water to a boil. Once boiling, add the rinsed sago pearls and stir gently to prevent clumping.
Cook the sago for about 10-15 minutes or until they turn transparent, stirring occasionally. Check for doneness; the pearls should be soft yet chewy.
Once cooked, remove the pot from heat and drain the sago through a fine sieve. Rinse them under cold water to stop the cooking process and set aside.
In a separate saucepan, combine the coconut milk, black sesame paste, sugar, and salt. Heat gently over medium heat, stirring until the sugar dissolves completely. Do not let it boil.
Stir in the cooked sago pearls and simmer for an additional 2-3 minutes to combine the flavors.
Remove from heat and allow the mixture to cool to room temperature. You can also chill it in the refrigerator for a firmer texture.
Serve in bowls with your choice of toppings, such as crushed peanuts, coconut flakes, or fresh fruits.

Variations and Tips:

For a vegan option, verify that all your ingredients are plant-based.
Experiment with sweetness by adjusting the sugar according to your taste or using alternative sweeteners like honey or agave.
Add a splash of vanilla extract to enhance the flavor.
You can also substitute coconut milk with almond milk for a lighter option.
This dessert can be prepared in advance and stored in the refrigerator for up to 3 days. Just give it a good stir before serving.

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