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Sago Dessert

Servings 6
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes

Ingredients

  • 200 g sago
  • A pinch of salt
  • 1 can cream
  • 1 can evaporated milk
  • 1 can lychees with syrup
  • 1 can water chestnuts chopped
  • 1 cup coconut shash coconut jelly/flesh
  • 1 can coconut milk
  • ½ pomegranate seeds, some reserved for garnish
  • Soft daabershaash young tender coconut flesh, for mixing and decoration

Instructions

Cook the Sago:

  • Boil sago in water with a pinch of salt until translucent and soft.
  • Drain and let it cool completely.

Mix the Dessert: In a large bowl, gently combine the cooled sago with:

  • Cream
  • Evaporated milk
  • Lychees along with syrup
  • Chopped water chestnuts
  • Coconut shash
  • Coconut milk
  • Pomegranate seeds (reserving a few for garnish)
  • Soft daabershaash (both mixed in and reserved for topping)

Chill and Serve:

  • Mix gently to avoid breaking the fruit.
  • Pour into a serving bowl, garnish with reserved pomegranate and daabershaash.
  • Chill thoroughly before serving.

Notes

Sago dessert is special for its texture, culinary flexibility, and simplicity. Originally from Southeast Asia, it travelled across Asia to become a sweet symbol of comfort, and festivity. It's prized for its soft, jelly-like texture, gentle sweetness and cooling qualities. In Bangladeshi cuisine, Sago (sabudana) dessert made with the flesh of tender coconuts, lychees and water chestnuts is special because it blends tropical ingredients with a light, cooling texture that perfectly suits the hot, humid climate. 
Author: Sonia Imran
Course: Dessert
Cuisine: Bangladeshi