I am a big fan of desserts using avocado and this avocado sago is no exception! It is very common to use avocado as an ingredient for desserts in Asia. I remember when my mom used to serve me avocado with a bit of sugar and it was a delicious treat.
If you love creamy, chilled desserts that aren’t overly sweet, then this avocado sago is about to become your new favorite.
What Is Avocado Sago?
Avocado sago is a popular chilled dessert made with ripe avocados blended into a creamy base, paired with cooked small tapioca pearls (sago) and coconut milk.
It’s often layered in glasses and served cold, making it both beautiful and refreshing. This dessert highlights the natural creaminess of avocados while keeping things light and balanced.
Why You’ll Love This Recipe
- Cool and refreshing: Tastes refreshing especially on warm days but honestly I enjoy it on any ocassion!
- Creamy without being heavy: Coconut milk and avocado create a silky texture without feeling too rich.
- Easy but elegant: Simple ingredients layered into this avocado sago dessert will look impressive for all your judgmental guests.
Equipment You’ll Need
- Medium pot
- Fine mesh strainer
- Blender
- Mixing bowls
- Small serving glasses
Ingredients for Avocado Sago
- Sago tapioca pearls: Adds that signature chewy texture.
- Avocados: Ripe and creamy for a smooth, rich base.
- Full-fat coconut milk: Creates a luscious, tropical flavor.
- Sweetened condensed milk: Sweetens and balances the avocado.
- Pandan extract: Optional, but adds a lovely aroma and subtle flavor.
- Mint leaf: Fresh garnish that brightens each serving.
Customizations
- Extra toppings: Add coconut jelly (nata de coco), grass jelly, or extra sago for more texture.
- Less sweet: Reduce the condensed milk slightly and let the avocado shine.
How to Make Avocado Sago
Cook the Sago
Bring 5 cups of water to a boil, add the sago, and cook uncovered for about 10 minutes, stirring occasionally.
Turn off the heat, cover, and let sit for 5 minutes. Drain and rinse briefly under cold water, then mix with ¾ cup coconut milk and chill in the fridge.
Blend the Avocado Cream
Blend diced avocado, remaining coconut milk, sweetened condensed milk, and pandan extract until completely smooth. Chill for at least 1 hour.
Assemble the Dessert
Layer avocado mixture, coconut sago, and more avocado mixture into small glasses. Garnish with avocado cubes, mint, and a drizzle of condensed milk before serving.
Storage
Store assembled avocado sago in the refrigerator for up to 24 hours. For best texture and color, keep components separate and assemble just before serving.
Tips to Make the Perfect Avocado Sago
- Use ripe avocados: They should be soft and creamy for the smoothest blend.
- Rinse the sago well: This prevents clumping and keeps the pearls nicely separated.
- Chill thoroughly: Cold dessert equals better flavor and texture.
Frequently Asked Questions (FAQs)
How do I know when the sago pearls are fully cooked?
They are fully cooked when they are completely translucent with no white dot in the center.
How do I prevent the sago from sticking together?
Use plenty of water while boiling, stir occasionally, and rinse under cold water after draining to remove excess starch.
What other toppings can I include in this avocado sago?
Coconut jelly (nata de coco), grass jelly, extra avocado cubes, or even sweet corn work beautifully.
Related Recipes You’ll Love
Avocado Sago
Equipment
Ingredients
- ⅓ cup sago tapioca pearls
- 1 can (13.5 oz) full-fat coconut milk
- 2 ripe avocados diced into small cubes
- ¼ cup sweetened condensed milk plus extra for garnish
- ⅛ tsp. pandan extract optional
- mint leaf for garnish
Instructions
- Bring 5 cups of water to a boil in a medium pot. Add the sago and cook uncovered for about 10 minutes, stirring occasionally, until the pearls turn mostly translucent. Turn off the heat, cover with a lid, and let sit for 5 minutes. Drain and rinse the sago under cold water for about 15 seconds to stop the cooking. Transfer to a bowl, mix with ¾ cup coconut milk, and refrigerate until chilled.⅓ cup sago tapioca pearls, 1 can (13.5 oz) full-fat coconut milk
- While the sago cools, add the diced avocado (reserving a few cubes for garnish), remaining coconut milk, sweetened condensed milk, and optional pandan extract to a blender. Blend until completely smooth. Transfer to a bowl and refrigerate for at least 1 hour.2 ripe avocados, ¼ cup sweetened condensed milk, ⅛ tsp. pandan extract
- In 2-3 small glasses, pour alternating layers of the avocado mixture, then coconut sago mixture, then another layer of the avocado mixture. Garnish with reserved avocado cubes, a mint leaf, and a drizzle of sweetened condensed milk before serving.mint leaf
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