Coconut milk with sago is Ben's favorite Chinese dessert. His love for the dessert is due to the jelly consistency of the sago, and the sweet and creamy taste of the coconut milk. It's also a rare dessert in many Chinese restaurants because usually you'll find red bean soup as the typical end-of-meal dessert. I wanted to re-create a vegan summer and fresh version of it, adding a light and creamy mango puree to the traditional coconut milk sago, transforming it from a warm dessert to a cold one. This recipe is very simple and has few ingredients, you can make a big batch and store it in the fridge for a week. It's a no artificial sugar and dairy-free dessert with most of the sweetness coming from natural ingredients and the mangos.
Ingredients (4 Servings):
- 1/2 Cup of Tapioca Pearls
- 200g Coconut Milk (1 Can)
- 1 Tablespoon of Maple Syrup
- Fresh Mint
- 2 Mangos
- 2 Tablespoons of Maple Syrup
- 2 Tablespoons of Coconut Cream
- Boil the water in a saucepan and pour half a cup of tapioca pearls. Cook at medium heat for around 18-20mins and occasionally stir. However, every type of tapioca pearl has a different cooking time, make sure you are following the instructions on the box.
- Once the tapioca pearls are cooked, let them rest in the pan for 5-10mins.
- Rinse the tapioca pearls under cold running water and let them cool down completely.
- Add the coconut milk and 1 tablespoon of maple syrup and let it rest in the fridge for 30-40mins.
- Scoop out the pulp of the 2 mangos and blend it with 2 tablespoons of maple syrup. You can add more or less maple syrup depending on how sweet your mangos are.
- Once you obtained a very smooth mango puree, add 2 tablespoons of coconut cream. If you don't have the coconut cream, you can use the top layer of the coconut milk can.
- Blend the pure again to make sure the coconut cream is completely incorporated. The coconut cream will increase the creamy consistency of the puree.
- Add one layer of mango puree in a cup and the sago dessert. Chop some pistachios and fresh mint on the top of the dessert.