Ingredients

Scale

(Serves 4)

Sago base:

¼ cup small pearl tapioca (sago—you love unique textures!)
2 cups water

Coconut-mango layer:

1½ cups unsweetened coconut milk (full-fat—you love creamy richness!)
1½ cups fresh ripe mango, puréed (about 2 large—you love tropical fruit!)
2–3 tbsp powdered monk fruit sweetener (adjust to taste—you love blood sugar friendly!)
½ tsp vanilla extract (optional)

Garnish:

Fresh mango cubes
Toasted coconut flakes
Fresh mint

Instructions

1. Cook sago:

Bring 2 cups water to a boil in a small pot.
Add tapioca pearls; stir gently.
Reduce heat to medium-low; simmer 15–20 minutes, stirring occasionally, until pearls are translucent with tiny white centers.
Drain; rinse under cold water. Set aside.

2. Make mango-coconut mix:

In a blender, combine coconut milk, mango purée, sweetener, and vanilla. Blend until smooth and creamy.

3. Assemble:

In glasses or bowls, layer cooked sago and mango-coconut mixture. Chill at least 30 minutes (or serve immediately for warm-cold contrast).

4. Serve:

Top with fresh mango, toasted coconut, and mint.

💡 Pro Tips for Perfection:
✅ Don’t overcook sago—it turns mushy. Tiny white center = perfect chew.
✅ Use ripe mango—sweetness reduces need for added sweetener.
✅ Blood sugar friendly (you love this!):
→ Monk fruit = zero glycemic impact
→ Net carbs: 14g/serving (mostly from fruit & tapioca)
✅ Low-carb/keto option (you love this!):
→ Replace sago with chia seeds (soak 2 tbsp in ½ cup coconut milk 15 min)
→ Use lower-sugar fruit like berries + mango blend
→ Net carbs drop to 8g/serving
✅ Make ahead:
→ Keeps 2 days refrigerated (sago softens over time)
→ Best served within 24 hours

Storage & Serving Ideas

→ Fridge life: 2 days | Not freezer-friendly
→ Serving ideas:
→ As a light summer dessert
→ For brunch or after-dinner treat
→ In hollowed mango halves for presentation

Prep Time & Nutrition (per serving):