Prepare to be whisked away on a journey with our Butterfly Pea Coconut Sago – a dessert that’s as stunning as it is delicious. Imagine a bowl bursting with the cool, refreshing flavor of coconut milk, coupled with the delicate sweetness of sago pearls. Now, add butterfly pea flowers, which infuses a beautiful blue hue that transforms the ordinary into a visual masterpiece. It’s not just dessert; it’s a feast for the eyes and the taste buds!
What is Sago?
Sago (or tapioca pearls) is a gluten-free, grain-free starch that can be used in baking, mixed with water, or added to desserts. They are very popular in Asian desserts and add a slight chewy texture that is very addicting!
What is Butterfly Pea Flower?
Butterfly pea is flowering pea plant known for its blue flowers that create a color-changing effect when steeped or infused into drinks. It is often used in cocktails and herbal tea blends for a beautiful blue color but it doesn’t have much flavor. However, this flower is rich in antioxidants and linked to several health benefits, including blood sugar control, weight loss, and skin and hair health.
Why you’ll love this recipe
This is a beautiful and tasty dessert that can be enjoyed for any occasion. It is versatile because you can add root vegetables as a topping (e.g. taro, sweet potato, etc.) and eat it hot or cold. Adding the butterfly pea flower also adds more health benefits to it even though this is a dessert!
Ingredients:
- Sago (tapioca pearls) – tiny chewy pearls that adds a lot of texture and thickens the dessert
- Coconut milk – Make sure to use the full-fat version for this! I also prefer coconut milk brands found in Asian grocery stores like Chaokoh
- Sugar – Use granulated white sugar for this recipe. I’ve also used zero-calorie sugar alternatives (e.g. Monkfruit sugar) to make this a bit healthier!
- Butterfly pea flowers – This is the main ingredient that gives the dessert the beautiful blue hue. There isn’t much flavor from it but is full of antioxidants and other health benefits
- Taro or sweet potato – Optionally add cooked root vegetables to make this dessert heartier
How to make Butterfly Pea Coconut Sago:
- In a medium pot, bring water to boil and add sago. Reduce heat to medium-low and simmer with lid off for 10 mins. Turn off heat, then put lid on and cover for 5 mins. Drain sago and rinse with cold water for 1-2 mins until cooled down. Set aside.
- In a medium pot over medium heat, add coconut milk, water, sugar, and butterfly pea flowers and bring to a low boil. Simmer for 6-8 mins until sugar is dissolved and coconut milk has a beautiful blue color. Turn off heat and discard butterfly pea flowers.
- Add cooked sago and stir until sago is loosened, about 1-2 mins.
- Serve dessert in a bowl and top with optional cooked root vegetables.
Tips:
- Follow instructions in my recipe to ensure sago is cooked through without overcooking. When overcooked, the sago becomes mushy and undesirable.
- I typically like to add cooked cubed taro or sweet potato (frozen packages are great for this) as a topping! There are recipes that include cooking the taro in the dessert to infuse the vegetable but I kept this recipe simpler and more flexible.
- Enjoy this dessert hot or cold!
Storage:
Store in an airtight container in the fridge for up to 3 days.
