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coconut mango pitaya sago soup

Coconut Mango Pitaya Sago Soup

Coconut Mango Pitaya Sago Soup. A sweet creamy milky dessert with chewy soft pearl tapioca and hits of fresh mango and dragon fruit. Great as a cold dessert during the warmer months. Easy to make at home and ready in 30 minutes. This dessert is vegan.
5 from 2 votes
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Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Dessert
Cuisine asian, Chinese, malaysian, singaporean, south east asian, thai
Servings 4 small bowls
Calories 389 kcal


  • ¼ cup tapioca pearl tiny kind
  • 2 mangos peeled and diced. Important: make sure it’s ripened.
  • 400 ml canned coconut milk whole fat kind
  • 400 ml water
  • 1 red dragon fruit diced and as much as desired. Feel free to sub with white flesh dragon fruit.
  • 50 g Chinese Rock Sugar (Substitute with cane sugar but gradually add to the milk and taste as you go)


  • In a medium size pot with water set over high heat, bring it to a boil. Gently stir the water as it boils and gradually pour in your tapioca while stirring. Then lower heat to medium heat. Boil tapioca for 25 mins uncovered. Then rest in the hot water over no heat for 5-7 minutes until clear and transparent. Strain immediately in a sieve and rinse under cold water. Leave the pearls in the sieve submerged under cold water and set aside.
  • In another pot, add coconut milk with water and Chinese rock sugar. Boil for 5 minutes until sugar has dissolved completely stirring every now and then. Do not cover this. You’ll know when you no longer see the sugar or hear it rattling in the pot. Turn off heat and allow this to cool down in the fridge or freezer.
  • Divide diced fruit and strained tapioca adding to your serving bowls. Pour cooled coconut milk over top and serve cold. Enjoy!

Suggest Equipment & Products

Small pot
Medium Size Pot 2.4 Qt
Santoku Knife
Cutting Board
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Tips for Coconut Mango Pitaya Sago Soup
Below I share tips to guide you on how to make this mango pitaya coconut sago soup recipe:
  • Use ripened soft mango. Steer clear of the hard unripened ones or this dessert will flop. You need the sweetness of the ripe mangos to make this dessert perfect
  • Red pitaya or normal pitaya work fine but if you want colours, use the red kind. They are quite expensive in Canada (it was $10 for one!!!) so use what works for you • Use the tiny tapioca pearls for this dessert. The tiny pearls have the best texture in coconut milk soup in my humble opinion
  • Chinese Rock Sugar really adds a lovely sweet taste to coconut milk without being too sweet. If you can’t find this ingredient, I would sub with cane sugar but if you do, gradually add it and make sure to taste as you go.
  • Boil the coconut milk, water and rock sugar first and allow the sugar to completely dissolve. You’ll know when you won’t see any chunks of hard sugar in your soup or hear it rattling as it boils
  • To cook the tapioca, bring the pot to boil, gently stir the water as you pour the pearls in and then lower to medium flame while stirring. This stirring motion prevents the pearls from sticking to each other. Do not cover the pot while cooking!
  • Rinse the pearls under very cold water to make them very bouncy and leave them soak in the cold water until you’re ready to serve them. Or they will stick together and it’ll be difficult to divide them into the bowls.
  • When cutting your mango, slice the sides off as close to the seed as possible. Then slice the sides in vertical halves. Next glide your knife against the fruit without piercing the peel to dice them. Then skin the mango off the peel with the meat facing up. This will give you cleanly cut diced mango.
  • When cutting your pitaya, slice the fruit vertically in half. Then slice that half vertically in half again. You’ll see where the fruit meat meets the skin. Peel that skin back until the fruit comes out easily. Next dice the pitaya.
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Calories: 389kcal | Carbohydrates: 44g | Protein: 3g | Fat: 25g | Saturated Fat: 21g | Sodium: 36mg | Potassium: 438mg | Fiber: 4g | Sugar: 32g | Vitamin A: 1120IU | Vitamin C: 40mg | Calcium: 32mg | Iron: 2mg