Sago Fruit Coconut Delight

This recipe is rich in hydrating fruits, easy-to-digest carbs from sago, and healthy fats from coconut milk. Great for energy without heaviness.

Ingredients (Serves 2–3)

• ½ cup sago (sabudana)

• 1 cup thick coconut milk (unsweetened)

• 4–5 dates (softened & blended into a paste) — natural sweetener

• ¼ tsp cardamom powder

• 1 small banana, sliced

• 4–5 apple cubes

• 5–6 pomegranate pearls

• Chopped nuts (optional – cashew, almond slivers)

• Pinch of rock salt (optional for balance)

Instructions

1. Rinse and soak sago in water for 3–4 hours. Drain any excess water.

2. In a saucepan, cook soaked sago in 1 cup water on low flame. Stir continuously until the pearls turn translucent (8–10 minutes).

3. Turn off the flame. Let it cool slightly.

4. Add date paste, cardamom powder, and thick coconut milk. Mix gently.

5. Once cooled, fold in chopped fruits.

6. Chill for 15–20 minutes if serving cold, or enjoy it slightly warm for a comforting bowl.

7. Garnish with nuts or coconut flakes if desired.

Storage

Refrigerate in an airtight container for up to 24 hours. Best consumed fresh due to the fruits.

Tip:

Use seasonal fruits like mango or chikoo in summer, or apple and pear in winter.