Rose Pandan Coconut Sago. A light and refreshing sweet dessert featuring sago in a rose pandan flavored coconut milk. This easy recipe comes together with 5 ingredients.
In small pot filled halfway with water, bring to a boil on high heat. Once the hot water reaches boiling point, add small tapioca pearls. Reduce to medium high heat or to a rolling boil, boil for 10 minutes. Do not cover and stir occasionally. Turn off the heat, cover and let it sit for another 10 minutes until the pearls have softened and are completely translucent. Note: If you see a small white dot in the center of the pearls, they will need another 2-3 minutes to sit covered in the hot water to become translucent.
Strain the cooked pearls in a fine mesh sieve and rinse off the excess starch with cold running water or in a bowl of cold water, until cool to touch. Allow the tapioca to sit in the cold water and set aside. This prevents the tapioca from sticking to each other.
In a medium size bowl, combine light coconut milk and maple syrup.
Strain the tapioca and mix it into the coconut mixture. Pour half of this mixture into another medium bowl.
Into one of the bowls, add 1 tablespoon rose syrup and mix well.
In the second bowl, add 1 tablespoon pandan extract and mix well.
Divide and layer the rose and pandan coconut sago mixtures among 4 small dessert glasses or bowls. Enjoy cold!
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