Go Back

Coconut sago / tapioca 西米露

Servings 6 servings


  • 90 g sago / tapioca pearls
  • 400 ml coconut milk (1 can)
  • 500 ml water
  • 150 g granulated sugar
  • 1 small parsnip, sweet potato, ube or taro, 1cm cubes cooked (optional)


  • Put sago in a pot of boiling water, lid off for 10 minutes
  • Turn off the heat and cover with the lid for an additional 5 minutes
  • Drain the sago and cool with cold water. Drain and repeat with cold water again, then drain and set aside.
  • In another pot, add the coconut milk, water and sugar. Bring to a boil.
  • Add the sago back to the pot and stir.
  • Add cooked root veg if using. You can also add tanguan (湯圓 / 汤圆)
  • Eat hot or cool and put it into the fridge and consume when cold.


If using the optional root veg, you can cook the cubed veg at the same time as step 4. Make sure your veg is cooked before adding the sago back in for step 5.