Serves: 5 – 6 / Prep time: 45 minutes



1 tin Rambutan in syrup, drained

1 cup mini sago or tapioca pearls

3 cups water

1 can condensed milk

1 cup thick coconut milk

1/3 cup mixed nuts


1_To make the tapioca pearls, Place three cups of water in a medium pot and bring to a boil. When water starts to boil add tapioca pearls and boil for three to four minutes. Keep stirring in between or the tapioca pearls may stick together. After 3 minutes turn off the heat and cover it with lid. Leave for twenty to thirty minutes. ( between this time sago pearls will be translucent ).

2_After half hour pour sago water mixture in a fine sieve strain and discard all water. Pour one cup of normal water on the sago to remove extra starch and let every drop of water strain. After rinsing the sago with one cup of water, strain and shake excess water vigorously. Set aside.

3_Put condensed milk, coconut milk into a dessert serving bowl. Mix using a spoon. Put rambutan into milk mixture. Transfer tapioca pearls too into the milk mixture, mix to combine everything. Add nuts on top of dessert and chill for two hour’s.


Note: This dessert won’t be sticky or very thick, for a thicker dessert add half cup more tapioca pearls and extra condensed milk to your taste. Ranbutan you can put the whole or chop it into pieces and put in dessert.

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