Refreshing Summer Sago with Watermelon and Coconut Recipe

Introduction

This Refreshing Summer Sago with Watermelon and Coconut is a delightful, cooling treat perfect for hot days. Combining chewy tapioca pearls with sweet watermelon and creamy coconut milk, it’s a simple yet elegant dessert or drink to enjoy with friends and family.

Ingredients

• 60 g tapioca pearls (sago)
• 400 g watermelon (divided into two portions)
• 400 ml coconut milk
• 1000 ml water (for cooking tapioca)

Instructions

1. Step 1: Bring 1000 ml of water to a boil. Add the tapioca pearls and reduce heat to medium-low to maintain a gentle simmer. Stir gently for 3–5 seconds to prevent sticking.
2. Step 2: Cover and cook for 15–18 minutes, stirring every 5 minutes, until the outer layer of the tapioca pearls is translucent and the center still shows a tiny white dot.
3. Step 3: Turn off the heat and keep the pot covered. Let the tapioca pearls steep for 10–15 minutes until fully translucent. If some white center remains, simmer for another 2 minutes and steep for 5 more minutes.
4. Step 4: Drain the tapioca pearls and soak them in ice water for 3 minutes to enhance chewiness. Drain well and optionally mix with 1 teaspoon of drinking water to prevent sticking.
5. Step 5: Cut 100 g of watermelon into 1 cm cubes and set aside for the base layer.
6. Step 6: Cut the remaining 300 g watermelon into chunks, then place them in a blender.
7. Step 7: Add 400 ml of coconut milk to the blender with the watermelon chunks. Blend for about 40 seconds until smooth and creamy.
8. Step 8: In two clear glass cups, add 50 g of watermelon cubes and 2 tablespoons of tapioca pearls each as the first layer.
9. Step 9: Gently pour the watermelon coconut smoothie along the side of each glass until it is about 90% full, creating beautiful layers.

Tips & Variations

• For extra flavor, chill the watermelon coconut smoothie before assembling.
• Substitute coconut milk with almond milk for a lighter version.
• Add a few mint leaves on top for a refreshing garnish.
• Use other fresh fruits like mango or kiwi to vary the flavor.
• Stir tapioca pearls gently to avoid breaking them during cooking.

Storage

Store the assembled drink in the refrigerator and consume within 1 day for the best texture and freshness. Keep the cooked tapioca pearls separate in an airtight container with a little water to prevent clumping and use within 2 days. Reheat tapioca pearls briefly in warm water before assembling if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I know when the tapioca pearls are fully cooked?

The pearls are cooked when their outer layer is translucent, and the small white dot in the center disappears after steeping off the heat.

Can I make this recipe vegan?

Yes, this recipe is naturally vegan as it uses coconut milk and plant-based ingredients.

Refreshing Summer Sago with Watermelon and Coconut Recipe

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★★★★★

4.6 from 91 reviews

A refreshing and visually appealing summer drink featuring chewy tapioca pearls with juicy watermelon cubes and a creamy watermelon coconut smoothie. Perfect for cooling down on hot days with its light, tropical flavors and satisfying textures.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Beverage
• Method: Stovetop
• Cuisine: Tropical
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Tapioca Pearls

• 60 g tapioca pearls (sago)
• 1000 ml water (for cooking tapioca)

Watermelon

• 400 g watermelon (divided into 100 g cubes and 300 g chunks)

Smoothie

• 400 ml coconut milk

Instructions

1. Cook the Tapioca Pearls: Bring 1000 ml water to a boil. Add the tapioca pearls and reduce heat to medium-low to maintain a gentle simmer. Stir gently for 3–5 seconds to prevent sticking.
2. Simmer Until White Center Remains: Cover and cook the pearls for 15–18 minutes, stirring every 5 minutes, until the outer layer becomes translucent but a tiny white dot remains in the center.
3. Steep to Fully Cook: Turn off heat, keep the pot covered, and let sit for 10–15 minutes until the white core disappears completely. If some white remains, simmer another 2 minutes and steep for an additional 5 minutes.
4. Cool Tapioca Pearls: Drain the cooked pearls and soak in ice water for 3 minutes to enhance chewiness. Drain again and optionally mix with 1 teaspoon of drinking water to prevent sticking. Set aside.
5. Prepare Watermelon Cubes: Cut 100 g of watermelon into 1 cm cubes and set aside for the base layer.
6. Prepare Watermelon Puree: Peel, deseed and cut the remaining 300 g watermelon into chunks. Add these chunks to a blender.
7. Make the Watermelon Coconut Smoothie: Pour 400 ml coconut milk into the blender with the watermelon chunks and blend for 40 seconds until smooth and creamy.
8. Assemble the Drink: In two clear glass cups, add 50 g of watermelon cubes and 2 tablespoons of cooked tapioca pearls each for the base layer.
9. Add Smoothie Layer: Gently pour the watermelon coconut smoothie down the side of each glass until about 90% full, creating a layered and visually appealing drink.

Notes

• Stir tapioca pearls gently during cooking to avoid sticking and clumping.
• Steeping the cooked tapioca pearls off heat ensures they become fully translucent and chewy.
• Soaking cooked tapioca in ice water improves texture and prevents pearls from sticking together.
• The layering technique not only looks beautiful but also balances textures and flavors as you drink.
• Adjust sweetness by optionally adding a sweetener to the smoothie if your watermelon is not very sweet.

Keywords: summer drink, sago, tapioca pearls, watermelon smoothie, coconut milk, refreshing beverage, tropical drink, layered drink