Nothing says summer quite like a big bowl of watermelon sago. This is one of those desserts that I make on repeat once the weather heats up in LA, mostly because it takes zero skill and tastes so refreshing. It's sweet, creamy, and packed with chewy bites that will disappear quickly whenever I serve it.
What is Watermelon Sago?
Watermelon sago is a chilled Asian dessert that combines juicy watermelon with chewy tapioca pearls, sago, coconut gel, and a creamy milk base. It is popular across Southeast Asia and Hong Kong style dessert shops, often served in a hollowed out watermelon for extra drama. I would say it is part fruit salad, part milkshake, and part boba drink (fun right?).
Why You'll Love Watermelon Sago
- Refreshing and light: Cold, fruity, and creamy all at once, perfect for hot days.
- Fun texture: Chewy sago and boba pearls make every sip more interesting.
- Easy to customize: Simple to adjust sweetness or swap in your favorite mix ins.
Equipment You'll Need
- Medium pot
- Strainer
- Blender
- Large bowl or hollowed watermelon half
- Ladle
- Serving cups
Ingredients
- Watermelon: I use about ½ of a large watermelon.
- Sago: Small tapioca pearls that cook up chewy and translucent, giving the dessert its signature bite.
- Boba tapioca pearls: Bigger, chewier pearls that add extra texture to every scoop.
- Coconut gel: Also known as nata de coco, these jelly like coconut strands add a fun, slightly chewy sweetness.
- Sweetened condensed milk
- Evaporated milk
- Coconut milk
- Ice cubes
Customizations
- Add melons: Toss in cantaloupe or honeydew balls for extra tropical flavor.
- Adjust the sweetness: Start with less condensed milk and add more to taste since watermelon sweetness can vary.
How to Make Watermelon Sago
Cook the Sago
Bring 8-10 cups of water to a boil in a medium pot. Add the sago and simmer uncovered for 11-12 minutes.
Turn off the heat, cover, and let sit for 5 minutes until the pearls turn translucent. Drain and rinse under cold water for 15-20 seconds, then set aside.
Cook the Boba
Cook the boba tapioca pearls according to the package directions until chewy. Drain and set aside.
Prep the Watermelon
Scoop the watermelon flesh into balls or cut into small cubes to get about 2-3 cups. Blend the remaining watermelon and strain out the pulp to get about 2.5-3 cups of juice.
Mix It All Together
In a hollowed out watermelon half or a large bowl, combine the coconut gel, boba, watermelon balls, and sago.
Pour in the condensed milk, evaporated milk, coconut milk, and watermelon juice, then stir until combined.
Serve and Enjoy
Scoop into small cups or bowls, top with ice, and enjoy immediately.
Storage
Watermelon sago is best enjoyed fresh since the pearls firm up and lose their chew in the fridge. If you need to store it, keep it covered for up to a day and give it a good stir before serving.
Tips to Make the Perfect Watermelon Sago
- Rinse the sago well: This stops the cooking and keeps the pearls from turning gummy.
- Use ripe watermelon: The sweeter the melon, the less condensed milk you will need.
- Serve it icy cold: This dessert is all about that refreshing sip.
Frequently Asked Questions (FAQs)
Can I make watermelon sago ahead of time?
You can prep the components ahead, but mix everything together right before serving for the best texture.
Can I use frozen watermelon?
Fresh watermelon works best here since frozen watermelon can turn mushy and watery once thawed.
Can I make watermelon sago dairy free?
Yes, just swap the condensed and evaporated milk for coconut based alternatives.
Related Recipes You'll Love
Watermelon Sago
Ingredients
- 1 cup sago
- 1 cup boba tapioca pearls
- ½ watermelon
- 1 cup coconut gel drained and rinsed
- ⅓ cup sweetened condensed milk adjust to taste
- 1 cup evaporated milk
- 1.5 cups coconut milk
- Ice cubes
Instructions
- Bring about 8-10 cups of water to a boil in a medium pot. Add the sago and simmer uncovered for 11-12 minutes. Turn off the heat, cover the pot, and let it sit for 5 minutes until the pearls turn translucent. Drain and rinse under cold water for 15-20 seconds to stop the cooking, then set aside.1 cup sago
- Cook the boba tapioca pearls according to the package directions until chewy, then drain and set aside.1 cup boba tapioca pearls
- Scoop the watermelon flesh into balls or cut into small cubes to get about 2-3 cups. Blend the remaining watermelon flesh until smooth, then strain out the pulp to get about 2.5-3 cups of juice.½ watermelon
- Grab a hollowed out watermelon half or a large bowl and add the coconut gel, boba tapioca pearls, watermelon balls, and sago. Pour in the sweetened condensed milk, evaporated milk, coconut milk, and watermelon juice, then stir until everything is well combined.1 cup coconut gel, ⅓ cup sweetened condensed milk, 1 cup evaporated milk, 1.5 cups coconut milk
- When ready to serve, scoop into small cups or bowls, top with ice, and enjoy immediately.Ice cubes
rgsotelo69 says
It turned out perfectly delicious!
I’m going to make the mango sago next. I can’t wait!