Coconut Jelly and Lychee in Sago Dessert

By MEKOMAN Kitchen Team
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

A light, refreshing Southeast Asian–inspired dessert made with chewy sago pearls, fragrant coconut jelly, and sweet lychee. Perfect for warm days or as a delicate finish to any meal.

Ingredients

• ½ cup MEKOMAN Mini Sago (Tapioca Pearls)

• 1 cup MEKOMAN Canned Lychees (drained, syrup reserved)

• 1 cup coconut jelly (cubed)

• 1 cup coconut milk

• 2–3 tbsp MEKOMAN Golden Palm Sugar (adjust to taste)

• 1 cup water

• Pinch of salt

• Ice cubes (optional)

Instructions

1. Bring water to a boil and add mini sago pearls. Cook until translucent. Drain and rinse with cold water.

2. In a saucepan, gently heat coconut milk, palm sugar, and salt until dissolved. Do not boil.

3. Add cooked sago pearls to the coconut mixture and simmer briefly.

4. Remove from heat and let cool slightly.

5. Stir in lychees and coconut jelly cubes.

6. Chill before serving or serve over ice for extra refreshment.

Serving Tip

Serve in clear bowls or glasses to highlight the beautiful layers and textures.