Dragonfruit Sago Dessert Recipe
Introduction
Dragonfruit Sago is a refreshing and colorful dessert that combines the subtle sweetness of sago pearls with vibrant dragonfruit and creamy milks. Perfect for warm days, this tropical treat is both visually stunning and delightfully satisfying.
Ingredients
- ¼ cup Sago
- ⅔ cup Condensed milk
- ½ cup Evaporated milk
- 1 cup Milk
- ⅔ cup White dragonfruit, chopped
- 1 cup Pink dragonfruit, chopped
- Dragonfruit jelly
- Coconut jelly
- ¾ cup Popping boba
- 1 cup Ice cubes
Dragonfruit jelly
- ½ cup Pink dragonfruit, fresh or frozen
- ¼ cup Water
- ½ tsp Agar agar
Coconut jelly
- ⅓ cup Coconut milk
- ⅓ cup Coconut water
- ½ tsp Agar agar
Instructions
- Step 1: Prepare the coconut jelly by adding coconut milk and coconut water to a pot. Bring to a boil, then whisk in agar agar to dissolve completely without lumps. Boil briefly, pour into a bowl, allow to cool and set, then cut into jelly cubes.
- Step 2: For the dragonfruit jelly, place pink dragonfruit and ¼ cup water in a pot and simmer for a few minutes, mashing the fruit slightly. Add agar agar and bring to boil. Pour mixture into a bowl, let cool and set, then cut into cubes.
- Step 3: Cook the sago by boiling 3 to 4 cups water in a heavy-bottomed pot. Add sago and cook for 12-14 minutes. Turn off the heat, cover, and allow to steam in its own heat for 10 minutes until pearls turn glassy and transparent. Drain and set aside.
- Step 4: In a large bowl, combine the coconut jelly, dragonfruit jelly, chopped white and pink dragonfruit, cooked sago, popping boba, and ice cubes.
- Step 5: Add the milk, evaporated milk, and condensed milk to the mixture. Stir well until all ingredients are evenly mixed.
- Step 6: Transfer the dessert into serving bowls and serve chilled for a cool, tropical refreshment.
Tips & Variations
- Use fresh dragonfruit for the best flavor, but frozen works well too if fresh is unavailable.
- Adjust the sweetness by varying the amount of condensed milk to suit your taste.
- For a vegan version, substitute dairy milks with coconut or almond milk.
- Add a splash of lime juice for a subtle tangy contrast that enhances the tropical flavors.
Storage
Store the assembled dessert in an airtight container in the refrigerator for up to 2 days. Keep the jellies and sago separate from the milk mixture if possible to maintain texture. When ready to serve, mix gently and add fresh ice cubes if desired. Avoid freezing to preserve the texture of the jellies and sago.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the jellies and sago ahead of time?
Yes, both the coconut and dragonfruit jellies, as well as the sago, can be made a day in advance and stored covered in the refrigerator. Just assemble the dessert with the milk mixture when ready to serve.
What if I don’t have popping boba?
You can omit popping boba or substitute with fruit bits, tapioca pearls, or leave the dessert with just the jellies and sago for a similar texture experience.
PrintDragonfruit Sago Dessert Recipe
This vibrant and refreshing Dragonfruit Sago dessert combines chewy sago pearls, creamy milk, and colorful dragonfruit and coconut jellies with popping boba for a delightful tropical treat. Perfectly chilled, this no-bake dessert offers a beautiful balance of textures and flavors that highlight the unique sweetness of dragonfruit.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Southeast Asian
Ingredients
Sago Pearls
- ¼ cup Sago
Milk Mixture
- ⅔ cup Condensed milk
- ½ cup Evaporated milk
- 1 cup Milk
Fruits and Jellies
- ⅔ cup White dragonfruit, chopped
- 1 cup Pink dragonfruit, chopped
- ¾ cup Popping boba
- 1 cup Ice cubes
Dragonfruit Jelly
- ½ cup Pink dragonfruit, fresh or frozen
- ¼ cup Water
- ½ tsp Agar agar powder
Coconut Jelly
- ⅓ cup Coconut milk
- ⅓ cup Coconut water
- ½ tsp Agar agar powder
Instructions
- Making Coconut Jelly: In a saucepan, combine coconut milk and coconut water and bring the mixture to a boil. Sprinkle agar agar powder into the boiling liquid and whisk thoroughly to prevent lumps. Continue boiling until the agar agar is fully dissolved. Pour the mixture into a shallow dish, allow it to cool completely, then refrigerate until set. Once firm, cut into desired jelly cubes.
- Making Dragonfruit Jelly: Place the pink dragonfruit and ¼ cup water in a small pot and gently simmer for a few minutes until the dragonfruit softens. Mash the fruit chunks while simmering to release juices. Add the agar agar powder and bring to a boil, stirring continuously. Pour the hot mixture into a bowl, let cool, then refrigerate to set. Cut into cubes once firm.
- Cooking Sago: Bring 3 to 4 cups of water to a boil in a heavy-bottomed saucepan. Add the sago pearls and cook for 12 to 14 minutes until translucent. Turn off the heat, cover the pot, and let the sago sit in the residual steam for an additional 10 minutes to achieve full transparency. Drain the cooked sago and set aside.
- Combining Ingredients: In a large mixing bowl, add the prepared coconut jelly, dragonfruit jelly, chopped white and pink dragonfruit pieces, cooked sago pearls, popping boba, and ice cubes. Pour in the milk, evaporated milk, and condensed milk.
- Mixing the Dessert: Gently mix all the ingredients together until evenly combined and chilled.
- Serving: Transfer the Dragonfruit Sago mixture into individual serving bowls and serve immediately chilled for best taste and texture.
Notes
- Ensure agar agar is completely dissolved before setting jellies to avoid grainy texture.
- Use fresh dragonfruit for best flavor, but frozen can be used if fresh is unavailable.
- Adjust sweetness by varying the amount of condensed milk to taste.
- Sago pearls must be cooked until completely translucent for the ideal chewy texture.
- Serve immediately with ice for optimal refreshment, or keep refrigerated if serving later.
Keywords: Dragonfruit Sago, tropical dessert, sago pearls, dragonfruit jelly, coconut jelly, popping boba, chilled dessert
