Coconut Mango Sago Dessert Soup
It's a delicious vegan Asian dessert soup that is light, refreshing and very easy to make!
Ingredients
- ¼ cup tapioca pearl
- 400 ml light coconut milk do not use regular whole fat coconut milk
- 125 ml Oat Milk Vanilla flavoured
- 2-3 tbsp Chinese Rock Sugar (can be found at Asian grocers)
- 2 mangoes peeled and diced
- 3 cups water
- Optional: Fresh mint leaves for garnish
Instructions
- In a small pot, pour your coconut and plant based milk in. Add rock sugar or maple syrup. Bring to a boil and then let this simmer on low heat for 10-15 minutes until sugar has dissolved, stirring occasionally. Do not cover. Set aside and allow this to cool in fridge.
- Meanwhile in an another small pot filled with 3 cups of water, bring this to a boil. Add tapioca pearls. Boil for 15 minutes until tapioca is clear. Strain in a strainer with cool tap water running over it. Leave it submerged in cold water until ready for usage. This prevents the sago from drying out.
- Peel and dice mangoes.
- Once the coconut milk has cooled, add in tapioca.
- Serve milk sago soup separate from mango. Allow guests to add in the desired amount of mango. Garnish with mint. Enjoy!
NOTES
Storage Tip: If there are leftovers to store in the fridge, keep the mango and the coconut sago soup in separate containers. If you combine the mango and milk together, it'll cause the milk to go sour.
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Suggested Equipment & Products
Small pot
Medium Size Pot 2.4 Qt
Cutting Board
Santoku Knife
Measuring Set
Nutrition
Calories: 333kcal | Carbohydrates: 36g | Protein: 3g | Fat: 22g | Saturated Fat: 19g | Sodium: 38mg | Potassium: 411mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1185IU | Vitamin C: 39mg | Calcium: 82mg | Iron: 4mg