Lemon Sago
Bright, refreshing, and irresistibly creamy, Lemon Sago is the perfect summer dessert to cool you down while tantalizing your taste buds. This light and zesty treat features chewy, translucent sago pearls (also known as tapioca pearls) coated in a vibrant lemon syrup made with fresh lemon juice, fragrant zest, and just a hint of sweetness. The recipe comes together effortlessly with minimal ingredients and highlights an optional drizzle of silky coconut milk for an added tropical twist. Chilled to perfection and beautifully garnished with sprigs of fresh mint, this gluten-free dessert is as delightful to serve as it is to eat. Whether enjoyed as a light end to a meal or a midday pick-me-up, Lemon Sago is a refreshing blend of simplicity and flavor. Perfect for those seeking unique lemon desserts or creative ways to indulge in tapioca pearls!
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Recipe Information
Ingredients
- 100 grams Sago pearls (tapioca pearls)
- 1 liter Water
- 100 grams Sugar
- 50 milliliters Lemon juice
- 1 teaspoon Lemon zest
- 1 pinch Salt
- 100 milliliters Coconut milk (optional, for serving)
- 2 sprigs Mint leaves (for garnish)
Instructions
Rinse the sago pearls under cold water until the water runs clear to remove any excess starch.
In a medium-sized pot, bring 1 liter of water to a boil. Add the sago pearls to the boiling water and cook on medium heat for approximately 15 minutes, stirring occasionally to prevent sticking.
After 15 minutes, turn off the heat, cover the pot with a lid, and let the sago sit for another 10 minutes. The beads should turn completely translucent. If there are still white centers, cook for an additional 5 minutes.
Once cooked, drain the sago pearls through a fine mesh sieve and rinse thoroughly with cold water. This will stop the cooking process and remove excess starch.
In a small saucepan, combine the sugar, lemon juice, lemon zest, and a pinch of salt. Heat on low until the sugar dissolves completely, forming a lemon syrup. Remove from heat and let it cool slightly.
Transfer the cooked sago pearls to a large bowl. Pour the lemon syrup over the pearls and mix well to ensure they are evenly coated.
Chill the lemon sago in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
For serving, divide the lemon sago into small bowls or glasses. Drizzle a little coconut milk over the top if desired, and garnish with fresh mint leaves for a pop of color and freshness.
Nutrition Facts
Calories |
1004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 188 mg | 8% | |
| Total Carbohydrate | 198.6 g | 72% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 107.5 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 339 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
