Papaya Sago is a refreshing dessert that’s creamy, fruity, and fun to eat. It is the perfect mix of tropical sweetness, chewy textures, and a chilled creamy base that makes it so satisfying on a hot day.
It’s one of those desserts you can easily make at home and customize with different toppings to really make it your own.
What is Papaya Sago?
Papaya sago is a creamy, milky Asian-inspired dessert made with ripe papaya blended into a smooth base, mixed with chewy sago pearls, coconut milk, and fun toppings like coconut pudding, coconut gel, and boba. It's similar to the popular mango sago dessert but with sweet papaya instead!
If you’ve never tried sago before, they are tiny tapioca pearls that turn translucent and chewy once cooked. This dessert is popular for its refreshing mix of creamy, fruity, and chewy textures, making it stand out from other papaya desserts.
Why You’ll Love Papaya Sago
- Refreshing flavor: The papaya puree mixed with coconut milk makes this dessert light, fruity, and tropical.
- Fun textures: Between the chewy sago, silky pudding, and bouncy boba, every bite feels different and exciting.
- Customizable: You can mix in your favorite toppings or swap ingredients to make this papaya sago recipe your own.
- Perfect for summer: Served ice cold, papaya sago is one of the most refreshing desserts you can enjoy on a warm day.
Ingredients
- Papaya: The star ingredient that gives this dessert its natural sweetness and tropical flavor. Make sure to use more of the flesh as the layers closer to the outside of the papaya can be bitter.
- Sago: Tiny pearls that turn chewy when cooked, adding fun texture to the dessert.
- Coconut Pudding Mix: Creates soft pudding cubes that bring in extra creaminess and richness.
- Boba Tapioca Pearls (optional): Adds a chewy, bouncy texture for those who love bubble tea vibes.
- Coconut Gel: Sweet and slightly chewy, it pairs well with the creaminess of papaya sago.
- Evaporated Milk: Adds depth and a silky finish to the blended papaya base.
- Sweetened Condensed Milk: Brings sweetness and creaminess, which you can adjust to taste.
- Coconut Milk: A key ingredient that ties everything together with its rich, tropical flavor.
- Ice Cubes: Keeps the papaya sago cold and extra refreshing when served.
Customizations
- Milk swap: Use almond milk or oat milk instead of evaporated milk if you want a lighter or dairy-free version.
- Extra toppings: Add grass jelly, popping bobas, or fresh fruit chunks for even more variety.
How to Make Papaya Sago
Make the Coconut Pudding
Prepare the coconut pudding mix according to the package instructions. Pour into ice cube trays or molds, then refrigerate until set, about 2–3 hours.
Once firm, cut into cubes or pop them out of the molds.
Cook the Sago
Bring 8 cups of water to a boil in a medium pot. Add the sago and cook uncovered for 12 minutes.
Turn off the heat, cover with a lid, and let sit for 5 minutes, until the pearls turn translucent. Drain, rinse under cold water, and set aside.
Prepare the Boba (Optional)
If using boba tapioca pearls, cook them according to the package instructions until chewy. Drain and set aside.
Make the Papaya Puree
Peel and seed the papaya, then cut into small chunks. Reserve about 1 cup for toppings.
Add the remaining papaya to a blender with evaporated milk and condensed milk. Blend until smooth and creamy.
Assemble the Dessert
In a large serving bowl, combine coconut gel, fresh papaya chunks, coconut pudding cubes, sago, and boba (if using).
Pour in the papaya puree and coconut milk. Gently stir everything together.
Chill and Serve
Add ice cubes, stir once more, and ladle into individual cups. Serve immediately while cold.
Storage
Papaya sago is best enjoyed fresh, but you can refrigerate it for up to one day.
Keep the toppings and papaya puree separate until serving to maintain the best texture.
Tips
- Use ripe papaya: The sweeter and more fragrant the papaya, the better the flavor of the dessert. Also, use more of the papaya flesh as the outer layer of the papaya can be bitter.
- Don’t overcook sago: Cooking too long will make the pearls mushy—watch carefully for the translucent look.
- Adjust sweetness: Start with less condensed milk and add more if you like a sweeter papaya sago.
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Papaya Sago
Equipment
Ingredients
Toppings
- 1 box coconut pudding mix 4.5 oz.
- 1 cup sago
- 1 cup boba tapioca pearls optional
- 1 cup coconut gel drained and rinsed
- Ice cubes
Papaya Puree and Milk
- Mexican or Hawaiian papaya about 3 pounds
- 1.5 cups evaporated milk
- ⅓ cup sweetened condensed milk adjust to taste
- 1.5 cups coconut milk
Instructions
- Follow the package instructions for the coconut pudding mix. Pour the liquid mixture into small ice cube trays or jelly molds for a fun shape, or into a shallow baking dish if you prefer to cut it into cubes later. Refrigerate for 2–3 hours, or until fully set.
- In a medium pot, bring about 8 cups of water to a boil. Add the sago and cook uncovered for 12 minutes. Turn off the heat, cover the pot with a lid, and let sit for 5 minutes, or until the pearls turn translucent. Drain and rinse under cold water for 20 seconds to stop the cooking. Set aside.
- If using boba tapioca pearls, cook according to the package directions until chewy. Drain and set aside.
- Peel papaya, remove the seeds, and cut the flesh into small chunks. (Make sure to use more of the ripe papaya flesh as the outer layer of the papaya can be bitter.) Save about 1 cup of papaya chunks for later as topping. With the remaining papaya, add them to a blender along with evaporated milk and condensed milk. Blend until smooth and creamy.
- To assemble, in a large serving bowl, add the coconut gel, fresh papaya cubes, coconut pudding cubes, sago, and boba tapioca pearls (if using). Pour in the papaya puree and coconut milk. Gently stir to combine.
- Add ice cubes, give it one final gentle stir, and ladle into individual cups. Serve immediately while cold.
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