Easy Watermelon Coconut Sago Dessert

I love making this refreshing Watermelon Sago whenever I need something cooling and comforting on a hot day. It’s easy to prepare, beautiful to serve, and perfect for treating yourself or guests with minimal effort.

A Refreshing Treat I Can‘t Stop Craving

This recipe combines chewy tapioca pearls with sweet watermelon and creamy coconut milk to create a chilled dessert drink that’s light, fruity, and completely satisfying. I especially enjoy how the layers look in a clear glass—such a visual treat!

Why you‘ll love this recipe

• It’s perfect for summer and hot weather.
• No complicated tools or techniques required.
• Naturally dairy-free and gluten-free.
• Customizable and fun to assemble.
• Chewy, creamy, juicy textures in every sip!

Ingredients

• 60g tapioca pearls (sago)
• 400g watermelon (divided into two portions)
• 400ml coconut milk
• 1000ml water (for cooking tapioca)

Instructions

1. Cook the Tapioca Pearls (Key Step!)

Step 1: Add to boiling water
Bring 1000ml water to a boil. Add the tapioca pearls and reduce to medium-low heat (maintain a gentle simmer). Stir gently for 3–5 seconds to prevent sticking.

Step 2: Cook until white center remains
Cover and cook for 15–18 minutes, stirring every 5 minutes, until the outer layer is translucent and the center has a tiny white dot.

Step 3: Steep until fully translucent
Turn off the heat and keep the pot covered. Let it sit for 10–15 minutes until the white center disappears. (If some white core remains, simmer another 2 minutes and steep for 5 more.)

Step 4: Cool in ice water
Drain the tapioca and soak in ice water for 3 minutes to enhance chewiness. Drain and set aside. (Optional: Mix with 1 tsp drinking water to prevent sticking.)

2. Prepare the Watermelon (Two Parts)

Watermelon cubes (for the base layer):
Cut 100g of watermelon into 1cm cubes. Set aside.

Watermelon puree (for the smoothie):
Cut the remaining 300g watermelon (peeled and deseeded) into chunks. Add to a blender.

3. Make the Watermelon Coconut Smoothie

Add 400ml coconut milk to the blender with the watermelon. Blend for 40 seconds until smooth and creamy.

4. Assemble the Drink (Layer for a beautiful effect)

First layer: Base
In two clear glass cups, add 50g watermelon cubes and 2 tablespoons of tapioca pearls each.

Second layer: Smoothie
Gently pour the watermelon coconut smoothie along the side of the glass until the cup is 90% full.

Frequently Asked Questions

Can I make this ahead of time?
Yes! You can prepare the components a few hours ahead. Store the tapioca in a bit of water to keep it from sticking and assemble just before serving.

Can I use canned coconut milk?
Yes, canned coconut milk works well. If it’s too thick, you can dilute it slightly with cold water before blending.

Can I replace watermelon with another fruit?
You can try mango or cantaloupe, but the flavor and sweetness will change. Watermelon is best for a refreshing, juicy profile.

How long can I store the tapioca?
Tapioca pearls are best used within 4–6 hours of cooking. After that, they tend to harden.

Refreshing Summer Sago with Watermelon and Coconut

A cooling summer drink layered with chewy tapioca, fresh watermelon cubes, and creamy coconut milk blended into a smoothie. This easy dessert is as stunning to look at as it is refreshing to drink.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Course Drinks

Cuisine American

Servings 6

Ingredients

  

1x2x3x

• 60 g tapioca pearls sago
• 400 g watermelon divided into two portions
• 400 ml coconut milk
• 1000 ml water for cooking tapioca

Instructions

 

Cook the Tapioca Pearls (Key Step!)

• Step 1: Add to boiling water
• Bring 1000ml water to a boil. Add the tapioca pearls and reduce to medium-low heat (maintain a gentle simmer). Stir gently for 3–5 seconds to prevent sticking.
• Step 2: Cook until white center remains
• Cover and cook for 15–18 minutes, stirring every 5 minutes, until the outer layer is translucent and the center has a tiny white dot.
• Step 3: Steep until fully translucent
• Turn off the heat and keep the pot covered. Let it sit for 10–15 minutes until the white center disappears. (If some white core remains, simmer another 2 minutes and steep for 5 more.)
• Step 4: Cool in ice water
• Drain the tapioca and soak in ice water for 3 minutes to enhance chewiness. Drain and set aside. (Optional: Mix with 1 tsp drinking water to prevent sticking.)

Prepare the Watermelon (Two Parts)

• Watermelon cubes (for the base layer):
• Cut 100g of watermelon into 1cm cubes. Set aside.
• Watermelon puree (for the smoothie):
• Cut the remaining 300g watermelon (peeled and deseeded) into chunks. Add to a blender.
• Make the Watermelon Coconut Smoothie
• Add 400ml coconut milk to the blender with the watermelon. Blend for 40 seconds until smooth and creamy.

Assemble the Drink (Layer for a beautiful effect)

• First layer: Base
• In two clear glass cups, add 50g watermelon cubes and 2 tablespoons of tapioca pearls each.
• Second layer: Smoothie
• Gently pour the watermelon coconut smoothie along the side of the glass until the cup is 90% full.

Made this recipe? I’d love to see it!Tag @cookingwithchun and share it with #cookingwithchun on Instagram.