This Ube Sago is my go-to when I want something cold, chewy, and refreshing without doing too much. It’s creamy, simple to make, and always big hit at any get-together!
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Nata de coco, Macapuno strips: These are jarred, coconut-based sweets that are commonly used in filipino desserts. You can find these in most Filipino groceries. Nata de coco can be substituted with cubed jelly, and macapuno strips with coconut strips or lychee jelly.
Mango, strawberry: To give freshness to our dessert. These fruits complement the ube and coconut perfectly. You can omit these or add in your favorite fruits to preference.
Mini sago pearls: For the chew. I like using mini sago or tapioca pearls for this, but feel free to use bigger varieties if you’d prefer.
Coconut milk, evaporated milk, ube condensed milk: Just three ingredients are all we’ll need to make a creamy, rich, ube mixture. You can substituted evaporated milk with heavy cream. Ube condensed milk can be replaced with regular condensed milk mixed with a teaspoon of ube extract.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Cook your sago pearls until clear and translucent.
Mix together the coconut milk, evaporated milk, and ube condensed milk until smooth.
Combine all the ingredients together and serve.
Key Tips
Adjust the sweetness to taste: Feel free to start with half the condensed milk, taste, and adjust.
Adjust the thickness: You can make this dessert lighter in consistency by adding more evaporated milk to preference. Alternatively, adding lesser milk creates a thicker, pudding-like texture.
Chill prior to serving: For best flavor, let this chill for at least 30 minutes prior to serving. You could also add crushed ice right before eating for a quick option.
FAQs (Frequently Asked Questions)
Can I make this in advance?
Yes, cook the sago, prepare the mix-ins, and make the ube base up to 2 days in advance. Store them separately in airtight containers in the fridge, then combine right before serving so the pearls stay chewy.
How long do leftovers last?
Once mixed, it’s best consumed within 24 hours. The pearls tend to harden the longer they sit in cold liquid.
Ube Sago Recipe
4
servings30
minutes30
minutesThis Ube Sago is my go-to when I want something cold, chewy, and refreshing without doing too much. It’s creamy, simple to make, and always big hit at any get-together!
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Ingredients
1/3 cup uncooked mini sago pearls
1 cup coconut milk
1/2 cup evaporated milk
1/4 cup ube condensed milk, to taste (can be substituted with regular condensed milk mixed with 1 teaspoon ube extract)
1/2 cup cubed mango
1/2 cup cubed strawberry
1/2 cup nata de coco
1/2 cup macapuno strips
Directions
- Cook the Sago Pearls
- Bring a pot of water to a boil. Add in the sago pearls and cook on medium heat for 15 minutes, stirring occasionally to prevent the bottom from sticking.
- After 15 minutes, remove from the heat and cover with a lid. Continue to cook the pearls, stirring occasionally, for an additional 5 to 10 minutes, or until the pearls are translucent.
- Drain the boiling liquid. Rinse the pearls under cold water to stop the cooking process and to retain their chew. Set aside
- Assemble the Ube Sago
- In a medium mixing bowl, combine together the coconut milk, evaporated milk, and ube condensed milk. Mix well to combine until smooth.
- To a large serving bowl, add in the cooled sago pearls, mango, strawberry, nata de coco, macapuno strips, and ube mixture. Mix well to combine.
- Taste and adjust with more condensed milk to preference. Add additional evaporated milk if desired for a lighter consistency. Let chill in the fridge for 30 to 60 minutes prior to serving.
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