Avocado sago is a Filipino avocado dessert that is an absolute dreamy delight! So creamy and delicious, if you have ever had avocado with condensed milk, this recipe is the elevation. Go next level and tantalize your tastebuds and make avocado sago to impress yourself and the gatherers that are lucky enough to share this beautiful dessert drink.
Table of contents
A Common Childhood Filipino Avocado Dessert
Growing up, if I wanted dessert this is what I had, avocado with milk and sugar. If I was lucky, avocado with condensed milk and ice.
This awesome combination, known as avocado con yelo, is a homemade staple for Filipinos.
In fact, sweet avocado drinks have been popular throughout history, especially in Indonesia and Philippines. The history of sweetened avocado drinks goes back in time and is more than common. If you are Asian or Latin, you may know exactly what I am talking about.
It’s simple and if you have never thought of avocado as sweet, I truly feel you are missing out in the flavors of nature’s bounty.
It’s like a deconstructed avocado ice cream (which is some of the best ice cream by the way), but texturized with bouncy tapioca pearls, creamy coconut milk, and of course the most delectable and ripe avocado with condensed milk.
The pairing comes out very indulgent, creamy, rich, and the notes of sweet and earthy come out in every spoonful. The avocado bites coated in sweetened coconut milk is nostalgic, and yet has such a modern and elevated feel to how avocados can be used.
With this avocado sago you will craft a masterful Filipino avocado dessert that exudes happy cheer in the simplest of things.
What is Avocado Sago
Avocado sago features avocado with a combination of milks and sago or tapioca pearls. (Source the sago or tapioca pearls according to your ease of availability near you. I use tapioca pearls since it is easy for me to buy locally.)
Just like my favorite mango sago, Filipino mango bango, super delish strawberry sago…avocado sago is the elevated cousin to avocado con yelo, and other avocado with milk and sugar drinks.
Every element just got a facelift. The typical avocado with condensed milk now has added coconut milk, a touch of vanilla, and lots of chewy and bouncing tapioca pearls. The perfect recipe for a tall glass with a tall spoon.
What is Sago
Sago and tapioca are similar in that both are gluten-free starch substances extracted from tropical plants. It’s easy to find tapioca products in stores and to buy for cooking, Asian stores will usually carry tapioca pearls.
- Sago:
- Sago is a starchy substance extracted from the center of various palm stems and is often used to make edible products like sago pudding or for thickening soups.
- It is commonly used in Asian cuisine and can be found in the form of small translucent pearls.
- Tapioca:
- Tapioca is a starch extracted from cassava roots and is widely used in cooking and baking.
- It is often formed into small round pearls and used in puddings, bubble tea, and as a thickening agent in various dishes.
- Tapioca is a gluten-free alternative and is more popular in many different culinary traditions around the world.
- When buying tapioca, it is normally powdery, hard, white shaped balls that have to be boiled before using.
How to Pick Ripe Avocados
Filipino avocado dessert is the star of the show, but making avocado sago require perfect avocados. Here’s how to pick a ripe avocado:
- Color: Look for very dark green or black avocados, indicating ripeness, but avoid avocados with dark spots.
- Texture: Gently squeeze the avocado to check for firmness, yielding slightly to pressure without being too soft.
- Stem: If the avocado has a small stem, you can check ripeness by flicking it off; if it comes off easily and is green underneath, the avocado is ripe.
Ingredients
- 5 Large Ripe Avocados – Choose perfectly ripe, not mushy, avocados. Organic, Hass, or your highest quality avocados will be very tasty and flavorful for this recipe. Slice them in half, scour square cuts, and use a spoon to remove the fruit.
- 1/2 cup Uncooked Tapioca Pearls – You can use BIG or SMALL sago/tapioca pearls. Cook per package instructions until translucent.
- 1 can or 14 oz of Regular Coconut Milk
- 1 can or 14 oz of Condensed Milk – To make this recipe vegan, choose coconut condensed milk.
- 1 cup Milk – Use milk of choice. Evaporated milk is the most indulgent and creamy. For vegan, use plant-based milk such as almond, oat, or more coconut milk.
- 6 cups Crushed Ice – The ice should not be shaved. You want the avocado sago to be super chilled with crushed ice, not watered down.
- 1 tsp Vanilla Extract
Equipment
- Pot
- Saucepan
- Wire Mesh Strainer
- Small Bowl
- Big Bowl
- Pairing Knife
- Fork
- Mixing Spoon
- Ladle
Instructions
- 1. Cook the tapioca pearls.
- The water must be at a rolling boil. Use 10:1 ratio for the water.
- Boil until they are right about translucent.
- Then cover the pot with a lid, remove from heat, and steep the tapioca pearls until totally clear throughout.
- Strain, rinse with cold water, and place the tapioca pearls in a small bowl. Set aside in refrigerator.
- 2. Heat the coconut milk, condensed milk, and vanilla extract in a saucepan until smooth for about five minutes.
- 3. Cut the avocado into small pieces and place in the big bowl. Smush down the avocado so it is still chunky, but a little creamy as to blend it into the sago drink. Do not totally smush it!
- 4. Add the ice, then add in the tapioca pearls.
- 5. Then pour in the coconut and condensed milk mixture, and add the milk of choice.
- 6. Mix and serve right away, in big glasses with tall spoons, very chilled. Add a topping of some cut avocado. Enjoy avocado sago!
Notes
Below are some additional tips and variations for preparing avocado sago that can make or break this recipe. Here you go:
- Cook the tapioca pearls to package instructions and let them become completely translucent.
- It takes time, so be patient.
- Be sure to rinse them with cold water as soon as they are ready, so they do not overcook.
- Use enough avocados and do not smush them all.
- The avocados should be the star of the show so you can’t go wrong with a lot of avocado.
- Choose perfectly ripe fruit and you will want half to be smushed so it blends into the milks, but also chunks for texture and flavor.
- If you do not have condensed milk you can easily combine avocado with milk and sugar for the same amazing flavor.
Add Ins and Variations
This is where you can get creative and make some AWESOME creations with your avocado dessert drink.
- Pandan Extract:
- Add green color and aroma from pandan.
- Chocolate:
- Adding a sprinkle of cocoa powder or chocolate syrup can create a luscious chocolate avocado sago variation, perfect for chocolate lovers.
- Line your cup all over with chocolate syrup and indulge in an amazing sweet avocado dessert.
- Ice Cream:
- Put a scoop of avocado, vanilla, chocolate, ube, or coconut ice cream in with the avocado sago for the ultimate dessert! Top with sweet yellow corn or corn flakes. Trust me…it’s insanely good!
- Coconut Flakes:
- Sprinkling coconut flakes on top of the sweet avocado sago makes this drink more tropical and add more texture to the drink.
- Green Ai Yu Jelly:
- Cut cubes of this delicious green jelly to enhance texture, flavor, and colorful green presentation.
- Jackfruit and Ube Halaya:
- Make it reminiscent of halo-halo with some of the best Filipino flavors all in one. Cut the jackfruit into strips and spread the ube halaya on the glass.
- Fruit Toppings:
- Consider adding fresh fruit toppings like strawberries, yellow mangoes, or bananas to add a refreshing twist to the sweet avocado dessert drink.
- Nuts:
- Chopped nuts such as almonds, pistachios, or cashews can provide a delightful crunch and nutty flavor to the avocado sago.
- Flavored Syrups:
- Drizzling flavored syrups like caramel, vanilla, or hazelnut can elevate the sweetness and add complexity to the flavor profile of the dessert drink.
How to Serve Avocado Sago
Serve the avocado sago very chilled, immediately, in tall glasses with long spoons. This allows each layer of creamy avocado, bouncy tapioca pearls, and sweet coconut milk to be enjoyed together in the freshest and tastiest way.
- For an appealing finishing touch, consider garnishing each serving with a few pieces of diced avocado to highlight the key ingredient.
- You can use party cups, glassware, or a bowl to serve your avocado sago in.
- Try adding colorful straws or spoons and make it a fun presentation.
More Avocado Love…
Healthy Avocado Breakfast Smoothie (in 5 Minutes)
Questions
Why is my sago tapioca pearls white inside?
It can take a long time to boil and steep the sago tapioca pearls. If you use small pearls, it’s much less time, but they should be stirred often in the boiling water and then steeped, covered, until perfectly translucent.
How do I keep the avocado fresh?
This Filipino avocado dessert drink should be served right away for best taste and color.
Can I store leftovers?
No. I do not recommend.
Can I make this ahead of time?
Yes. You can store the milk separately. Cook and store the cooked tapioca pearls in water. Then cut the avocado not until you have to assemble all the ingredients.
Is avocado sago vegan?
It is easy to make this avocado with condensed milk dessert into a vegan masterpiece. Use vegan milks.
Avocado Sago
Equipment
- pot to boil tapioca
- saucepan for coconut milk sauce
- small bowl to place cooked tapioca and set aside
- Big Bowl
- Pairing Knife
- fork
- mixing spoon
- ladle
Ingredients
- 5 whole Large Ripe Avocados Choose perfectly ripe avocados. Organic, Hass, or your highest quality avocados will be very tasty and flavorful for this recipe. Slice them in half, scour square cuts, and use a spoon to remove the fruit.
- 1/2 cup Uncooked Tapioca Pearls You can use BIG or SMALL sago/tapioca pearls. Cook per package instructions until translucent.
- 1 can 14 oz of Regular Coconut Milk
- 1 can 14 oz of Condensed Milk To make this recipe vegan choose coconut condensed milk.
- 1 cup Milk Use milk of choice. Evaporated milk is the most indulgent and creamy. For vegan use plant-based milk such as almond, oat, or more coconut milk.
- 6 cups Crushed Ice
- 1 tsp Vanilla Extract
- 6 cups Water to boil tapioca
Instructions
Cook the Tapioca Pearls
- The water must be at a rolling boil. Use 10:1 ratio for the water. Add the uncooked tapioca to the boiling water.6 cups Water, 1/2 cup Uncooked Tapioca Pearls
- Boil until they are right about translucent.
- Then cover the pot with a lid, remove from heat, and steep the tapioca pearls until totally clear throughout.
- Strain, rinse with cold water, and place the tapioca pearls in a small bowl. Set aside in refrigerator.
Make Coconut Milk Sauce
- Heat the coconut milk, condensed milk, and vanilla extract in a saucepan until smooth for about five minutes.1 can 14 oz of Regular Coconut Milk, 1 can 14 oz of Condensed Milk, 1 tsp Vanilla Extract
Assemble
- Cut the avocado into small pieces and place in the big bowl. Smush down the half of the avocado so it is still chunky, but creamy as to blend it into the sago drink. Do not totally smush everything.5 whole Large Ripe Avocados
- Add the ice, then add in the tapioca pearls.6 cups Crushed Ice
- Then pour in the coconut and condensed milk mixture, and add the milk of choice.1 cup Milk
- Mix and serve right away, in big glasses with tall spoons, very chilled. Add a topping of some cut avocado. Enjoy avocado sago!
Notes
- Cook the tapioca pearls to package instructions and let them become completely translucent.
- It takes time, so be patient.
- Be sure to rinse them with cold water as soon as they are ready, so they do not overcook.
- Use enough avocados and do not smush them all.
- The avocados should be the star of the show so you can’t go wrong with a lot of avocado.
- Choose perfectly ripe fruit and you will want half to be smushed so it blends into the milks, but also chunks for texture and flavor.
- If you do not have condensed milk you can easily combine avocado with milk and sugar for the same amazing flavor.
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