Watermelon Sago with Coconut Milk: Refreshing Summer Treat in Two Varieties Recipe
Watermelon Sago is a refreshing Asian dessert drink featuring chewy tapioca pearls paired with crisp, sweet watermelon served either creamy with coconut milk or as a juicy non-creamy version. This chilled treat is perfect for a hot day and is easy to assemble for a delightful indulgence.
- Prep Time: 35 minutes
- Cook Time: 5 minutes
- Total Time: 45 minutes
- Yield: 3 servings 1x
- Category: Dessert, Beverages
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Ingredients
Units
Scale
Sago Pearls
- 1/4 cup small sago pearls tapioca pearls
- 4 cups water – bring to a rolling boil
Coconut Milk Base
- 1 can 13.5 oz coconut milk (full-fat for a creamier texture) – or use plant-milk of choice. For a juicy version, use pineapple, white grape juice, or blended watermelon. You can also use evaporated milk for extra creamy.
- 1/4 cup sweetened condensed milk adjust to taste – or vegan condensed milk
- tiny pinch of salt
- ice cubes or crushed ice
- nata de coco coconut gel – optional
Watermelon
- 3 cups fresh watermelon cubed, balled, or use a shape cutter for fun shapes
- Optional: additional watermelon juice for extra flavor
Toppings
- extra watermelon
- drizzle of condensed milk
- crushed ice
- mint leaves
Instructions
- Prepare the Sago Pearls Bring 4 cups of water to a rolling boil in a medium saucepan. Add the sago pearls and stir periodically. Cook for 10-15 minutes until the sago pearls turn ALMOST translucent, with a mere tiny white dot in the center. Remove from heat, cover the pot, and let the pearls sit for another 5 minutes to fully cook. Drain the cooked sago and rinse under cold water to remove excess starch. Set aside in a bowl of cold water to prevent clumping.
- Make the Coconut Milk Base In a small saucepan, combine the coconut milk, sweetened condensed milk, and salt. Heat gently over low-medium heat, stirring constantly, for ten minutes. Do not let the mixture boil. Low simmering the mixture allows the sugars and coconut milk to become velvety and mix well. Remove from heat and let it cool to room temperature. Refrigerate while you prepare the watermelon.
- Prepare the Watermelon Cut the watermelon into small cubes, shapes, or use a melon baller for a more elegant presentation. If desired, blend a portion of the watermelon to create fresh watermelon juice. This can be added to the coconut milk base for extra watermelon flavor.
- Assemble the Watermelon Sago Drain the sago pearls and divide them evenly among serving bowls or glasses. Add ice and then a generous amount of cubed or balled watermelon to each serving. Also add in any other fruit or jellies you like such as nata de coco. Pour the chilled coconut milk base over the sago and watermelon until well-covered. Use juice for a non-creamy version. Garnish with any topping of choice or more watermelon. Serve immediately with a big straw, tall spoon, and enjoy!
Notes
- Use full-fat coconut milk for a creamier texture or alternative plant milks for different flavors.
- Sweetened condensed milk amount can be adjusted to taste.
- Rinsing sago under cold water after cooking prevents clumping.
- Optional toppings like nata de coco and mint leaves add texture and aroma.
- Blend watermelon juice to add extra flavor for a non-creamy version.