Ingredients
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1/2 cup small tapioca pearls (sago) small tapioca pearls1/2 cup small tapioca pearls (sago)
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1 1/2 cups coconut milk (full-fat or light) coconut milk1 1/2 cups coconut milk (full-fat or light)
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2 tablespoons maple syrup or agave syrup maple syrup2 tablespoons maple syrup or agave syrup
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1 teaspoon dried osmanthus flowers (or use osmanthus syrup if available) dried osmanthus flowers1 teaspoon dried osmanthus flowers (or use osmanthus syrup if available)
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1 large ripe mango, diced mango1 large ripe mango, diced
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1 tablespoon lemon juice lemon juice1 tablespoon lemon juice
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1/2 teaspoon vanilla extract vanilla extract1/2 teaspoon vanilla extract
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Pinch of salt saltPinch of salt
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2 tablespoons toasted coconut flakes (optional, for topping) toasted coconut flakes2 tablespoons toasted coconut flakes (optional, for topping)
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Fresh mint leaves (optional, for garnish) mint leavesFresh mint leaves (optional, for garnish)
Directions
Layer the cooked sago, infused coconut milk, and mango in individual serving glasses. Top with coconut flakes and mint. Serve cold as a light, floral, and creamy vegan dessert. Osmanthus flowers are a classic Chinese ingredient prized for their floral aroma. If unavailable, use osmanthus syrup or simply omit for a coconut-mango parfait. For a richer dessert, use full-fat coconut milk.
Steps
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1
Done
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Bring 3 cups of water to a boil in a saucepan. Add the tapioca pearls, stir, and simmer for 10-12 minutes until almost translucent. Stir occasionally to prevent sticking. |
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2
Done
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Drain and rinse the cooked sago under cold water to stop the cooking and remove excess starch. Set aside. |
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3
Done
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In a small saucepan, combine coconut milk, maple (or agave) syrup, dried osmanthus flowers (or osmanthus syrup), vanilla extract, lemon juice, and a pinch of salt. Warm gently over low heat for 2-3 minutes to infuse the flavors. (If using dried flowers, strain before serving.) |
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4
Done
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Peel and dice the mango. Reserve a few pieces for topping. |
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5
Done
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In serving glasses, layer sago pearls, coconut-osmanthus mixture, and diced mango. Repeat the layers as desired. |
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6
Done
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Top with reserved mango, toasted coconut flakes, and fresh mint leaves if using. |
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7
Done
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Chill for at least 30 minutes before serving for the best texture and flavor. |
