Purple Sweet Potato Sago 🍠 INGREDIENTS Coconut Jelly: 1 cup coconut milk 1/2 cup coconut water 1/2-1 tbsp honey or coconut sugar 1 1/4 tbsp unflavored gelatin powder Sago: 1 lb purple sweet potato, peeled and cut into small cubes 1/4 cup small tapioca pearls Sweetened condensed milk, optional Ice for serving Coconut Cream: *1/2 lb steamed purple sweet potato 1 cup coconut milk 1 cup cup whole milk (or coconut water, for a thinner consistency) 1 tbsp honey or coconut sugar 1/2 tsp vanilla extract or vanilla paste Pinch of salt INSTRUCTIONS Make the coconut jelly: Add coconut milk, coconut water, and honey to a saucepan. Warm over low heat until hot but not boiling. Remove from heat and whisk in gelatin until completely dissolved. Pour into a container and refrigerate for 2-3 hours, until set. Cut into small cubes. Cook the sweet potato: Steam the sweet potato for 10-12 minutes, until fork-tender. Divide in half *use half for the coconut cream and half for the sago. Cook the sago: Bring large pot of water to boil. Add sago and cook for 10-12 minutes, stirring occasionally, until mostly translucent. Turn off heat, cover, and let sit for 5 minutes. Drain and rinse under cold water. Make the coconut cream: Blend coconut milk, milk, steamed purple sweet potato, honey, vanilla, and salt until smooth and creamy. Assemble: Add coconut jelly, sweet potato cubes, and sago to a glass or bowl. Pour over the purple sweet potato coconut cream. Add ice, mix well and enjoy. ⸻ #sago #dessert #SweetPotato #creatorsearchinsights #ubesago - @mydarr_