SAGO SHOP RECIPES

Steps:

• 1. Drain the sago and spoon it into a microwave proof glassdish. 2. Add the milk and cinnamon stick and microwave, stirringoccasionally, for 12-15 minutes or until the sago is done and transparent. 3. Add half the sugar and the salt, butter and egg yolks tothe sago mixture and mix well. Microwave for 2 minutes and stir. 4. Whisk the egg whites until frothy. Gradually add the restof the sugar and whisk until stiff and all the sugar has dissolved. 5. Carefully fold the egg white mixture into the sagomixture, microwave for another 1-2 minutes and spoon into bowls. 6. Sprinkle with toasted coconut and serve.

Steps:

• For the tapioca: Bring 2 1/2 cups of the coconut water to a boil in a small nonstick saucepan. Once boiling, add the tapioca pearls and stir with a rubber spatula. Lower the heat to medium low and let simmer, stirring occasionally, until the mixture has thickened and the pearls are no longer white, 5 to 10 minutes. Turn off the heat, cover and let stand for an additional 10 minutes.
• Drain the tapioca in a fine-mesh sieve and discard the coconut water. Rinse under cold water until the water runs clear. Transfer to a bowl and set aside. If making this ahead: Let set in 1/2 cup chilled coconut water and refrigerate until ready to serve. This will prevent the tapioca pearls from sticking together.  
• Reserve 1/4 cup of the coconut milk. Add the remaining coconut milk to a blender along with the mango juice, coconut sugar, if using, remaining 1 1/2 cups coconut water, 2 cups of the mango cubes and 2 cups ice. Blend on high speed until smooth. (If using a more fibrous mango, feel free to strain the mixture.) 
• Divide the tapioca pearls into 4 bowls and pour the mango puree over it. Garnish with the pomelo pulp and remaining mango cubes. Drizzle with the reserved coconut milk. Enjoy while cold.