Lychee sago is a chilled tropical dessert soup loaded with chewy sago and golden boba pearls, sweet lychees, and rich coconut milk. This make-ahead treat layers texture with coconut jellies, toddy palm, and jackfruit for a refreshing cold dessert perfect for warm weather.
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Fill 2 medium pots each with 6 cups water. Bring each to a boil over medium-high heat. Place the sago pearls in 1 pot and the tapioca pearls in the other. Cook according to package instructions, stirring regularly to prevent the pearls from sticking, about 15 minutes.
Meanwhile, place the lychee syrup and half of the canned lychees in a blender. Add the coconut milk and condensed milk. Process for 15–20 seconds, until the mixture is smooth. Set aside,
Transfer the cooked sago and tapioca to a colander, and drain. Rinse with cold water, and drain again.
Transfer the drained sago and tapioca to a large bowl. Using kitchen scissors, cut the remaining canned lychees in half, and add them to the bowl. Add the coconut jellies and drained toddy palm and jackfruit slices. Add the smooth coconut milk mixture.
Stir the mixture together using a large ladle until evenly combined. Cover and chill in the refrigerator until chilled, at least 1 hour or up to 4 hours. Pour evenly into serving bowls or glasses (over ice, if desired), and serve with spoons.
Enjoy!
Store covered in the refrigerator for up to 4 hours before serving. Do not freeze; the texture of the pearls and jellies will degrade.
2 medium pots · colander · blender · large bowl · kitchen scissors · large ladle
Yes. Cook the pearls and prepare the coconut mixture up to 4 hours in advance, then refrigerate covered. Stir before serving.
Sago pearls are small starch spheres similar to tapioca. Find them in the Asian or international aisle of most grocery stores, or online.
Fresh lychees work, but you'll lose the syrup base. Use canned lychee syrup or substitute with simple syrup for the coconut milk blend.
Stir regularly throughout the 15-minute cook time and use two separate pots—one for sago, one for tapioca—to avoid clumping.
This dessert is designed to be served cold over ice. Chilling for at least 1 hour is part of the recipe.
