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Sago Pearls with Coconut Gelatin (Sago At Nata De Coco) Recipe

Sago Pearls with Coconut Gelatin (Sago At Nata De Coco) Recipe

Sago Pearls with Coconut Gelatin (Sago At Nata De Coco) Recipe

Traditional desserts from Lito Dalangin at the Villa Escudero. Look for bottles of coconut gelatin (nata de coco), palm nuts (kaong), young coconut flesh (buko) and purple yam pudding in Filipino stores.

Ingredients :

    • 1/2 cup (100 g) dried sago pearls
    • 1/2 teaspoon pandanus extract or 5 pandanus leaves
    • 11/2 cups (375 ml) water
    • 1/2 cup (100 g) sugar
    • 1/2 cup (5 oz/ 150 g) coconut gelatin (nata de coco)

Method :

    1. Rinse the sago pearls and boil in 8 cups (2 liters) water in a pot, stirring constantly for 15 minutes. Cover the pot and set aside for 5 minutes. Then drain, rinse and set the sago pearls aside.
    2. Bring the pandanus extract or pandanus leaves and water to a boil. Add the sugar and stir for another 5 minutes. If using pandanus leaves, remove and discard them. Add the drained sago and coconut gelatin and stir continuously for 10 minutes until the mixture is thick and creamy. Keep stirring to keep the ingredients from sticking to the bottom of the pan.
    3. Remove from the heat and set aside to cool. Serve well chilled.

Serves 4     
Preparation time : 5 mins
Cooking time : 25 mins