Lychee Sago 🧋

By Tasty · 45 min

Ingredients

Instructions

1. Bring 6 cups water to a boil in each of 2 medium pots over medium-high heat.
2. Cook the sago in one pot and the tapioca pearls in the other according to package instructions, stirring regularly so they don't stick, about 15 minutes.
3. Meanwhile, blend the lychee syrup, half of the canned lychees, the coconut milk and the condensed milk for 15–20 seconds, until smooth. Set aside.
4. Drain the cooked sago and tapioca, rinse with cold water and drain again.
5. Put the sago and tapioca in a large bowl. Cut the remaining lychees in half and add them with the coconut jellies and the drained toddy palm and jackfruit.
6. Pour in the smooth coconut milk mixture and stir with a large ladle until evenly combined.
7. Cover and chill at least 1 hour, or up to 4 hours.
8. Pour into serving bowls or glasses, over ice if desired, and serve with spoons.

Summarized from Tasty's video. Watch it for the details.

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Coconut milkCoconutCondensed milkJackfruitTapioca pearl