Sweet Potato Sago Coconut Milk Recipe – Yummy Dessert! #homemaderecipe #easyrecipe

Purple sweet potato’s vibrant color is a telltale sign that they’re high in antioxidants. In fact, it is especially rich in anthocyanins, which are antioxidant compounds linked to improve eye and heart health, and a lower risk of chronic disease. This delicious root vegetable has also been found to improve blood pressure and may help prevent or fight cancer, including colon and breast cancer.

I used purple sweet potato to make a deliciously creamy and fragrant dessert in today’s recipe. No sugar was added as sweet potato and coconut milk are already naturally sweet. Check it out below –

Ingredients (for 3 to 4 small bowls)
1 large purple sweet potato
50g small sago
1000ml water (for cooking sago)
400ml Light Coconut Milk (30% less fat)
200 ml drinking water

1) Remove the skin of sweet potato and chop into small pieces. Steam the sweet potato for 10 minutes (or till tender) after the water comes to a boil.

2) Add small sago into a pot of boiling water and cook till they are translucent. It should take around 10 to 15 minutes.

If the sago still has a white dot in the middle after 15 minutes, turn off the fire, cover with a lid and let the residual heat finish the cooking.

3) Remove the hot liquid from the sago with a sieve. Soak the sago in a bowl of cold drinking water, till ready to use.

4) In a pot, simmer light coconut milk + drinking water mixture under low heat. Add the steamed sweet potato and small sago. Mix everything well.

Ready to serve!

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