Durian Sago with Coconut Milk榴槤西米露
A rich and creamy Hong Kong dessert featuring fragrant durian pulp blended with coconut milk and mixed with chewy sago pearls. It's a tropical delight for durian lovers.
01Ingredients
- 100g Small Sago Pearls
- 200g Durian flesh (e.g., D24 or Mao Shan Wang)
- 200ml Coconut milk
- 50ml Evaporated milk
- 50g Sugar
- 1000ml Water (for cooking sago)
Nutrition (per serving)312kcal
- Protein3.2g
- Carbs42.5g
- Fat14.8g
Fiber 1.2 gSodium 48 mg
02Steps
- Bring water to a boil. Add sago pearls and cook until translucent, stirring occasionally.
- Drain the cooked sago and rinse under cold water to remove excess starch. Set aside.
- In a blender, combine durian flesh, coconut milk, evaporated milk, and sugar. Blend until smooth.
- Mix the blended durian mixture with the cooked sago pearls.
- Chill the durian sago in the refrigerator for at least 1 hour before serving.
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