Sago desserts are loved for their texture and refreshment. But they’re often paired with overly sweet, heavy bases. This version takes a different approach. By using an organic coconut smoothie instead of traditional coconut milk, it brings a naturally light sweetness and a cleaner finish, without the need for added sugar. Combined with fresh tropical fruits and soft tapioca pearls, it’s a simple, refreshing bowl that feels both nourishing and indulgent.
Ingredients
½ cup tapioca pearls (sago)
Water (at least double the volume of the sago)
1 bottle Copra's organic coconut smoothie
½ cup melon, diced
½ cup mango, diced
½ cup lychees, peeled and halved
½ cup Copra’s organic young coconut meat, diced
Instructions
Step 1. Bring a pot of water to a boil, using at least double the amount of water to sago. Add the tapioca pearls and cook for 10–15 minutes, stirring occasionally to prevent sticking.
Step 2. Once the pearls turn translucent with a slight chew, remove from heat. Strain and rinse under water to remove excess starch, then set aside to cool.
Step 3. Dice the melon, mango, lychees, and young coconut meat into small, even pieces.
Step 4. Add all the prepared fruit into a bowl along with the cooked sago.
Step 5. Pour in the coconut smoothie and gently stir until everything is well combined.
Step 6. Serve immediately, or refrigerate for 2–3 days. Letting it sit allows the flavors to meld and deepen for an even more refreshing result.
