Description
Taro Coconut Sago is a creamy Asian dessert made with chewy tapioca pearls, tender taro root, and rich coconut milk. Sweet, comforting, and versatile, it can be served warm or chilled, making it one of the most beloved taro desserts across Asia.
Ingredients
Scale
- 1 cup small tapioca pearls (sago)
- 1 pound taro root, peeled and cubed
- 4 cups water (for boiling separately)
- 1 can (14 oz) coconut milk
- 1/2 cup sugar (adjust to taste)
- 1/2 tsp salt
- 1 tsp vanilla extract (optional)
- Optional: pandan leaves for fragrance, or condensed milk for extra richness
Instructions
- Cook Sago: Boil water, add tapioca pearls, and cook 10–15 minutes until translucent. Drain, rinse under cold water, and set aside.
- Cook Taro: Peel and cube taro. Boil until tender, about 15–20 minutes. Mash half for creaminess, leave half cubed for texture.
- Make Coconut Base: In a pot, combine coconut milk, sugar, salt, and 2 cups water. Heat gently, stirring until sugar dissolves. Add vanilla if using.
- Combine: Stir in cooked sago and taro. Simmer 5 minutes until creamy. Adjust sweetness as needed.
- Serve: Enjoy warm as a dessert soup, or chill for 2–3 hours for a refreshing cold version.
Notes
- Stir sago while cooking to prevent clumping.
- Use fresh taro for the best flavor and texture.
- Do not boil coconut milk at high heat—it may split.
- Balance sweetness carefully to highlight the nutty taro flavor.
- Mash half the taro for creaminess, keep some cubes for texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert, Asian Sweets
- Method: Boiling, Simmering
- Cuisine: Asian, Thai, Chinese
Nutrition
- Serving Size: 1 bowl
Keywords: Taro Coconut Sago, Taro Dessert, Asian Dessert Recipes, Easy Thai Dessert Recipes, Coconut Milk Dessert, Sago Dessert, Tapioca Pearl Recipes