Vegan Coconut Mango Sago (30-min. Recipe)
Vegan Coconut Mango Sago. This Asian dessert is so delicious, light and refreshing! It's a classic in Chinese cuisine thanks to its creamy and tasty texture!
- ¼ cup small tapioca pearls
- 2 large mangoes peeled and diced
- ¾ cup Coconut evaporated milk
- 1 cup canned full-fat coconut milk
- Mint for garnish
In a small pot, filled with water add tapioca pearls. Boil for 15-20 minutes or according to packet instructions. Strain and submerge strainer of pearls in water so the pearls do not dry out.
In a blender, add half of the diced mango, leaving the other half for later. Pour in coconut evaporated milk. Blend until smooth.
In a bowl, pour full fat coconut milk into a bowl and if needed, using a whisk, mix the fat with the clear liquids so it’s well combined. Note: Canned coconut milk tends to separate.
When ready to assemble, add a layer of tapioca, followed by mango pudding and a layer of coconut milk. Add diced mango on top and garnish with fresh mint leaves.
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