Coconut flavored sago pudding combines the delicacy of coconut and sago, offering a fresh yet rich taste.

First, we cook the sago, preparing a large basin of water to boil.

Add 150 grams of tapioca pearls.

First, cook over high heat for about 30 minutes.

Note: Make sure to use plenty of water, and keep stirring while cooking to prevent sticking to the bottom or burning.

Turn off the heat and let it simmer for 30 minutes.

When the sago is so stewed that it no longer has a white core, it is cooked.

Prepare two bowls of cold water, take the sago out and rinse it twice with cold water to lower the temperature.

Then soak it for later use.

15 grams of gelatin sheets, soak in cold water for 2-3 minutes until softened, set aside.

Mix together 350 grams of milk, 100 grams of coconut milk, 70 grams of condensed milk, and softened gelatin sheets with the water squeezed out until well combined.

Add to the edges until it slightly bubbles, or test the temperature with your finger to see if it's a bit hot, then remove from heat once the gelatin is completely dissolved.

Drain the cooked sago and pour it into the mold.

Pour in the coconut milk again.

Refrigerate in the fridge for 6-8 hours to set.

Coconut-flavored sago pudding, done O(∩_∩)O

It combines the sweet fragrance of coconut milk with the delicate texture of sago.

Fresh and rich in flavor.

In every bite, you can feel the unique chewiness of the tapioca, as if a gentle breeze is brushing over softness.

A slight sweetness intertwined with the aroma of coconut makes one feel the embrace of the sea and sunshine.