This is an asian inspired chilled dessert that is refreshing and fun to eat. Smooth and creamy coconut milk, combined with fresh Matcha, fresh fruit and bouncy sago pearls.
Sago pearls are made from the pith of palm stems. When cooked, they are bouncy, chewy and absorb the surrounding flavours they are cooked in. They are similar to tapioca pearls which are made from the tuber of cassava plants. Both small sago or small tapioca pearls can be used in this recipe, but tapioca pearls will be chewier than sago.
Ingredients: serves 2-3
- 1/2 cup small sago pearls
- 3 cups of water - for cooking sago
- 200mL full fat coconut milk
- 200mL water
- 2 teaspoons of Ceremonial Grade Matcha + 100 mL warm water
- 50 grams brown rock sugar / rock sugar / raw sugar
How to:
- Bring 3 cups of water to the boil. Add in your small sago pearls and allow it to simmer on low heat for 15 minutes.
- When cooked, the sago should go translucent.
- Drain off the sago and run it under cold water. This prevents the sago from clumping together. Allow this to cool
- In another pot, heat up the coconut milk, remaining water and sugar, Stir until completely dissolved.
- Whisk your Ceremonial Grade Matcha and 100mL of warm water.
- In a large bowl, add the coconut milk mixture, whisked matcha and cooked sago. Allow this to chill for at least 2 hours. The longer you leave it to cool, the thicker the dessert will be.
- Serve this cold and topped off with fresh fruit. Our favourites are watermelon, honeydew, rockmelon and fresh strawberries!