Passionfruit and Orange Sago
Dive into the tropical bliss of Passionfruit and Orange Sago, a delightful dessert that’s both refreshing and indulgent. This recipe combines the vibrant tang of freshly squeezed orange juice with the lush sweetness of fresh passionfruit pulp, all wrapped in the silky texture of tender sago pearls. Infused with creamy coconut milk and a hint of sugar, this chilled dessert strikes the perfect balance of flavors and textures. The preparation highlights simple boiling and simmering techniques, making it approachable for home cooks while still delivering a show-stopping result. Garnished with fresh mint leaves, this gluten-free treat is ideal for warm days or whenever you crave a taste of the tropics. Perfect for parties or personal indulgence, this Passionfruit and Orange Sago recipe is sure to impress with its bright flavors and elegant presentation.
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Recipe Information
Ingredients
- 100 grams Sago pearls (small)
- 1 liter Water
- 250 ml Orange juice (freshly squeezed)
- 120 grams Passionfruit pulp (from fresh fruit)
- 200 ml Coconut milk
- 3 tablespoons Sugar
- 1 pinch Pinch of salt
- 5 leaves Mint leaves (for garnish)
Instructions
Rinse the sago pearls under running water until the water runs clear to remove excess starch.
Bring 1 liter of water to a boil in a medium saucepan. Add the sago pearls and cook them over medium heat, stirring occasionally to prevent sticking, for about 12-15 minutes or until the sago becomes translucent with a tiny white dot in the center.
Turn off the heat, cover the saucepan with a lid, and let the sago sit for an additional 10 minutes. This will allow the pearls to cook fully and become completely translucent.
Drain the sago pearls in a fine-mesh sieve and rinse them under cold water to remove excess starch and stop the cooking process. Set aside.
In a separate saucepan, combine the orange juice, coconut milk, sugar, and a pinch of salt. Heat the mixture over low heat, stirring constantly, until the sugar has dissolved completely. Do not allow the mixture to boil.
Remove the saucepan from the heat and stir in the passionfruit pulp, mixing well to combine all the flavors.
Gently fold the cooked, cooled sago pearls into the orange and passionfruit mixture until fully incorporated.
Divide the sago mixture evenly into serving glasses or bowls. Cover and refrigerate for at least 1 hour to allow it to chill and thicken slightly.
Before serving, garnish with fresh mint leaves and a drizzle of additional passionfruit pulp, if desired.
Serve chilled and enjoy this tropical and refreshing dessert!
Nutrition Facts
Calories |
200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.4 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 88 mg | 4% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 21.5 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 283 mg | 6% | |
*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.
