Ingredients:
1/2 cup small tapioca pearls (sago)
2 cups fresh mango, diced
2 cups fresh strawberries, diced
1 cup nata de coco, drained
1 can coconut milk
1 cup condensed milk (adjust to taste)
1 cup milk or evaporated milk
Ice cubes or crushed ice, for serving
Instructions:
Cook the Sago:
Boil sago in a pot of water for 10–15 minutes, stirring often to prevent sticking. When mostly translucent with tiny white centers, turn off the heat. Cover and let sit for 10 minutes. Rinse with cold water and drain.
Prepare the Fruit:
Dice mangoes and strawberries. Optional: puree half the mangoes or strawberries for a layered or swirled effect.
Mix the Base:
In a bowl, combine coconut milk, condensed milk, and evaporated milk. Stir in the cooked sago and fruit.
Chill and Serve:
Refrigerate for at least 1 hour before serving. Serve cold, optionally with crushed ice or a drizzle of fruit puree on top.
