Avocado Sago
Avocado Sago
Ingredients
- 5 ripe avocados
- 1 can full fat coconut milk
- 1 can evaporated milk, or more, to taste
- 1 can condensed milk
- 1/2 cup uncooked tapioca pearls, (sago)
- 1 can young coconut, stripped
- 1 can ai-yu jelly, diced
- 4 cups water
Instructions
- 1
Bring 4 cups of water to a rolling boil in a medium saucepan.
⏱️ 5 min•🌡️ 212
- 2
Add the 1/2 cup of uncooked tapioca pearls to the boiling water. Boil, stirring occasionally, until the pearls are completely clear, about 10-15 minutes.
⏱️ 15 min•🌡️ 212
- 3
Once clear, drain the tapioca pearls using a fine-mesh sieve. Rinse them thoroughly under cold water to remove any excess starch and prevent sticking. Set aside.
⏱️ 2 min
- 4
Carefully cut open the 5 ripe avocados. Remove the pits and scoop the flesh from the skin into a large mixing bowl.
⏱️ 3 min
- 5
Mash the avocado flesh until it is smooth and free of large lumps. A fork or potato masher works well for this.
⏱️ 3 min
- 6
Pour in the 1 can of full fat coconut milk and 1 can of evaporated milk into the mashed avocado. Mix thoroughly until the mixture is smooth and creamy. If you prefer a thinner consistency, you may add an additional can of evaporated milk at this stage.
⏱️ 3 min
- 7
Open the cans of young coconut strips and ai-yu jelly. Drain them well and rinse under cold water to remove any excess syrup. This prevents the syrup from altering the flavor of the dessert.
⏱️ 2 min
- 8
Add the rinsed young coconut strips and ai-yu jelly to the avocado mixture. Gently stir to combine all ingredients evenly.
⏱️ 1 min
- 9
Pour in the condensed milk. Start with about 1/2 can and taste. Add more condensed milk gradually until the desired level of sweetness is achieved.
⏱️ 1 min
- 10
Transfer the avocado sago mixture to a serving bowl or individual dessert glasses. Cover and refrigerate for at least 2-3 hours to allow the flavors to meld and the dessert to chill thoroughly.
⏱️ 180 min
- 11
Serve chilled, with or without additional ice, as desired.
Kitchen Tools
Nutrition Facts (per serving)
Avocado Sago
- 5 ripe avocados
- 1 can full fat coconut milk
- 1 can evaporated milk, or more, to taste
- 1 can condensed milk
- 1/2 cup uncooked tapioca pearls, (sago)
- 1 can young coconut, stripped
- 1 can ai-yu jelly, diced
- 4 cups water
Instructions
- 1
Bring 4 cups of water to a rolling boil in a medium saucepan.
⏱️ 5 min•🌡️ 212 - 2
Add the 1/2 cup of uncooked tapioca pearls to the boiling water. Boil, stirring occasionally, until the pearls are completely clear, about 10-15 minutes.
⏱️ 15 min•🌡️ 212 - 3
Once clear, drain the tapioca pearls using a fine-mesh sieve. Rinse them thoroughly under cold water to remove any excess starch and prevent sticking. Set aside.
⏱️ 2 min - 4
Carefully cut open the 5 ripe avocados. Remove the pits and scoop the flesh from the skin into a large mixing bowl.
⏱️ 3 min - 5
Mash the avocado flesh until it is smooth and free of large lumps. A fork or potato masher works well for this.
⏱️ 3 min - 6
Pour in the 1 can of full fat coconut milk and 1 can of evaporated milk into the mashed avocado. Mix thoroughly until the mixture is smooth and creamy. If you prefer a thinner consistency, you may add an additional can of evaporated milk at this stage.
⏱️ 3 min - 7
Open the cans of young coconut strips and ai-yu jelly. Drain them well and rinse under cold water to remove any excess syrup. This prevents the syrup from altering the flavor of the dessert.
⏱️ 2 min - 8
Add the rinsed young coconut strips and ai-yu jelly to the avocado mixture. Gently stir to combine all ingredients evenly.
⏱️ 1 min - 9
Pour in the condensed milk. Start with about 1/2 can and taste. Add more condensed milk gradually until the desired level of sweetness is achieved.
⏱️ 1 min - 10
Transfer the avocado sago mixture to a serving bowl or individual dessert glasses. Cover and refrigerate for at least 2-3 hours to allow the flavors to meld and the dessert to chill thoroughly.
⏱️ 180 min - 11
Serve chilled, with or without additional ice, as desired.