Coconut Mango Pitaya Sago Soup. A sweet creamy milky dessert with chewy soft pearl tapioca, sweet mango and dragon fruit. Great as a chilled dessert. Quick and easy to make with minimal ingredients.
In a medium size pot filled with enough water on high heat, cover and 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 15 mins uncovered. Then turn off the heat, cover and let the cooked tapioca sit in the hot water for another 12-15 minutes until fully translucent. If you see still a white dot in the center of the tapioca, it'll need to be soaked for longer.
Strain tapioca in a fine sieve and rinse under cold water. Leave the pearls in the sieve submerged under cold water and set aside.
In small 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 between serving bowls. Pour cooled coconut milk over top and serve cold. Enjoy!
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