Fruit Sago Soup
Recipe from Sunny Cho
A refreshing, textural dessert made with tropical fruit, chewy tapioca pearls, and creamy coconut milk. Light, colorful, and naturally sweet, this chilled soup is perfect for hot days, special gatherings, or when you’re craving something vibrant and satisfying by the spoonful.
Watch the Recipe
15 minutes
20 minutes
6
What You'll Need
Ingredients
- 2 lbs strawberries, chopped
- 3 kiwis, peeled and diced
- 3 dragon fruits, peeled and cubed
- Lychee-flavored nata de coco
- ½ cup popping boba
- 1 cup strawberry purée (blend leftover strawberries)
- ½ cup condensed coconut milk
- 1 (13.5 oz) can coconut milk
- ½ cup tapioca pearls
Directions
Step 1
Bring a pot of water to a boil and cook the tapioca pearls for 10 to 15 minutes, or until translucent and chewy. Drain, rinse under cold water, and set aside.
Step 2
Chop the strawberries, kiwis, and dragon fruit into bite-sized pieces.
Step 3
In a large mixing bowl , combine the chopped fruit, popping boba, nata de coco, and cooked tapioca pearls.
Step 4
Add the strawberry purée, condensed coconut milk, and coconut milk. Stir well to combine.
Step 5
Add ice and mix again just before serving. Scoop into glasses or bowls and enjoy chilled.
Sunny Cho
Sunny Cho is a Los Angeles-based food stylist and celebrity chef, known for her work on Food Network and HBO shows like Guy’s Grocery Games and Selena + Chef. She’s traveled the world creating recipes and hosting events for top athletes, chefs, and brands. With a passion for Asian, Middle Eastern, and Italian cuisines, Sunny brings a global flair to everything she creates.
