Quick & Easy Rose Pandan Coconut Sago
A sweet dessert featuring chewy sago in a rose pandan flavored coconut milk. This quick and easy recipe comes in 30 minutes with minimal ingredients! It's dairy-free and so delicious!
Ingredients
- ¼ cup tapioca pearls small uncooked kind (do not use minute tapioca)
- 2.10 oz palm sugar finely chopped (or sub with coconut palm sugar)
- 2 tablespoon water cold
- ½ cup coconut milk full fat
- 1 tablespoon pandan extract store bought (or sub with vanilla extract)
- 1 tablespoon rose syrup store bought
Instructions
- In a medium size pot of water (about 5 cups of water), bring to a boil on high heat. Once the hot water reaches boiling point, add tapioca pearls. Reduce to medium heat or to a rolling boil, boil for 10 minutes uncovered. Stir occasionally. Then turn off the heat, cover and let it sit for another 10 minutes until the pearls have softened and are completely translucent. If you see a small white dot in the center of the pearls, let them sit in the hot water covered for another 2-3 minutes to become fully translucent.
- Strain the cooked pearls in a fine mesh sieve and rinse off the excess starch with cold running water until cool to touch. Shake out as much excess water and transfer to a large bowl.
- Add coconut milk to the cooked tapioca and mix well. Set aside.
- Heat a small non-stick pan on medium heat. Add palm sugar with water. Mix and simmer for 3-4 minutes until it thickens. Remove off heat and mix this syrup into the coconut sago mixture.
- Divide the sweet coconut sago mixture into two equal portions. To one portion, pandan extract. To the other portion, add rose syrup.
- To serve, equally divide the rose and pandan sago mixture between four dessert bowl or glasses. Mix to enjoy!
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Nutrition
Calories: 139kcal | Carbohydrates: 22g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 33mg | Potassium: 64mg | Fiber: 0.1g | Sugar: 10g | Vitamin C: 0.3mg | Calcium: 7mg | Iron: 1mg