This Ube Sago is completely all natural with real ube jelly, sago pearls, and sweetened milks. This ube dessert adds coconut shreds for an incredible ube buko sago twist…looking like a unicorn’s dream with the light lavender hue of completely natural, real ube. It’s all ube flavor-loaded and beautiful to look at! I give you the VEGAN and NON-VEGAN versions in this ube sago recipe.
Table of contents
What is Ube Sago?
Ube sago is a jammed with ube-flavor dessert drink that combines sweet coconut milk and shreds of buko with ube jelly. Tapioca pearls or sago swims in this creamy and delectable mix of purple goodness.
Ube sago is part of a type of samalamig which represents Filipino dessert drinks that have jellies, tapioca or sago, and lots of ice. These drinks are full of yummy ingredients, chewy components, sweet fruits, milky creams, and cold, crushed ice. Perfect for serving on a hot and sunny day!
There is no ube extract in this recipe…but feel free to use it if you cannot access real, natural ube or are short on time. I used frozen ube, imported from Philippines.
- You can find frozen, real, natural ube at most Filipino food stores in the States.
- Ube powder is also a great alternative (I use it in so many ube recipes) and it works great.
- Keep in mind, in order to make ube sago, you will need ube jelly which can be made the day before. It takes this recipe to a whole new level.
- Add coconut shreds for ube buko sago…or macapuno for an ube macapuno sago recipe.
This ube dessert recipe is fun, looks tasty, and has a great texture that works with the ice, creaminess, bouncy tapioca, and the meaty coconut shreds.
what is Ube
Ube is a type of purple yam that is commonly used in Filipino cuisine. It is known for its purple color and unique flavor, which is earthy, vanilla-ish, and nutty.
Ube is often used in a variety of desserts, including ube halaya, ice cream, and cakes.
It is a beloved ingredient in Filipino cooking and is celebrated for its eye-catching color and delicious taste.
With that said, it is important to note some misconceptions.
- Ube is not sweet and it is not bright purple.
- Real, natural ube is deliciously earthy with hints of vanilla, and the color is muted, commonly with more gray-purple undertones.
- The combination of sugar and milks create what is known as ube today, and is why ube sago is a sweet dream waiting to be served.
Ube Sago Ingredients
Important note: If you do not have real ube or ube powder, you can use ube extract.
- 1 1/2 cup ube jelly – This is the UBE JELLY recipe here.
- 1 cup grated purple yam (ube) – This is usually thawed ube which was pre-cooked.
- 1 cup young coconut meat, shredded
- 1/4 cup uncooked small tapioca pearls (sago) – follow package instructions
- 1 can 11oz sweetened condensed milk – use vegan coconut condensed milk to make it vegan
- 1 can 14oz coconut milk – You can use milk of choice also such as evaporated milk.
- Ice – lots of ice for serving
Equipment
- Medium size Punchbowl
- Stirring spoon
- Strainer
- Pot
- Small bowl
- Immersion hand blender
Step-by-Step Instructions
- Boil the tapioca pearls (sago) in a pot of water until they turn translucent, then drain and set them aside in the refrigerator.
- In the same pot, bring the coconut milk to a very low simmer and add the fine grated ube. Stir for 5 minutes. Add the condensed milk. Then, use an immersion blender to make the mixture very smooth. You can also strain the mixture two times through the wire mesh strainer. This is important for a smooth and creamy mixture. If the ube is fresh, you must cook it thoroughly first before adding to the coconut milk.
- Cut the ube jelly into cute shapes, cubes, or bite sized pieces. I like to make shapes, cut up the rest, and use the shapes on top when serving the ube sago.
- In a big bowl add the ube jelly, tapioca pearls, and shredded coconut meat.
- Pour in the milky, sweet ube mixture. Gently mix well.
- Preferably, refrigerate for a few hours before serving.
- Transfer the Ube Sago into individual serving bowls or glasses, poured over lots of ice. Add spoons. Top with more ube jelly or ube jelly shapes, and enjoy!
Notes and Tips for Making Ube Sago
When making Ube Sago, consider the following tips to ensure the best results:
- Choosing Ube: Look for fresh and high-quality frozen purple yam (ube) to achieve the best flavor and color in your dessert.
- Cooking Tapioca Pearls: Ensure that the tapioca pearls (sago) are cooked just right, reaching a translucent consistency. Overcooking can lead to a mushy texture, while undercooking can result in a hard texture. The tapioca/sago should be chewy but tender throughout.
- Mixing: When combining the ingredients over low heat, stir gently to prevent the mixture from sticking, toasting, and burning to the pot. This will help achieve a smooth and creamy consistency as well as avoid a toasted, burnt taste.
- Chilling: For the best taste and texture, allow the prepared Ube Sago to chill in the refrigerator before serving. This will enhance the flavor and provide a refreshing experience. Add lots of ice when serving.
By following these tips, you can create a delightful batch of Ube Sago to enjoy!
Add-Ins and Variations
- Macapuno: Make it a very rich and indulgent dessert by adding macapuno to the coconut milk mixture and as a topping. This is also called coconut sport.
- Fresh Fruit: Enhance your Ube Sago with fresh fruit additions such as diced ripe mangoes, saba banana, or chunks of ripe jackfruit for a tropical twist and added sweetness.
- Coconut Cream: Drizzle a generous amount of coconut cream over the Ube Sago for an extra creamy and indulgent flavor. The combination of ube and coconut is a classic pairing in Filipino desserts.
- Chantilly Whipped Cream Topping: So fluffy, so easy to make. A perfect cloud topping to ube sago.
- Toasted Coconut Flakes: Sprinkle toasted coconut flakes on top.
- Pandan Flavored Sago: Infuse the tapioca pearls (sago) with pandan leaf extract while cooking to impart a fragrant and aromatic element to the dessert.
- Muscovado Sugar: For a richer, caramel-like sweetness, substitute muscovado sugar for the sweetened condensed milk in the recipe. This will impart a deep, molasses-like flavor to the dessert.
- Ube Ice Cream: Serve the Ube Sago with a scoop of creamy and vibrant ube ice cream for an extra decadent treat.
- Toasted Rice Flakes: Pinipig is a perfect, crunchy topping.
- Taro Chunks: Add cooked pieces of taro for added layers of flavor and texture.
How to Serve Coconut Ube Sago Drink
- Prepare the Ube Sago dessert: First, prepare the Ube Sago according to the provided recipe, ensuring that it is chilled in the refrigerator before serving.
- Assemble the Drink: In a glass, scoop a generous serving of the prepared Ube Sago over lots of crushed or shaved ice. The drink should be very chilled.
- Garnish: For a final touch, consider garnishing the drink with any suggested toppings and ube jelly shapes. I love topping the drink with jelly shapes I made using a mini shape cutter, like flowers, hearts, mickey mouse, and more.
- Punchbowl Style: Be sure the ube dessert drink is very cold, served over ice. Include an ice bucket so ice is added to the individual’s glasses as they serve themselves.
Questions
Can I store leftovers?
Yes, and in fact, leftovers taste really creamy and delicious. Only store for up to 3 days.
Can I use purple sweet potato?
Okinawan purple sweet potato is NOT ube and there are many brands that claim they package ube…but it is actually purple sweet potato.
Can I freeze this?
I do not recommend freezing. Frozen tapioca or sago will loose the texture and sometimes the coconut milks will separate and turn grainy.
Is ube healthy?
Ube itself is very healthy, but consider this dessert drink has added sugar. Otherwise, it is all natural and better than many commerical desserts with lots of additives.
I do not have fresh ube.
You can use ube extract to create a similar recipe.
Is this vegan?
Use vegan condensed milk and this recipe will be all vegan.
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Equipment
- Medium size Punchbowl
- Stirring spoon
- pot
- small bowl
Ingredients
- 1 ½ cup ube jelly
- 1 cup ube This is usually thawed ube which was pre-cooked.
- 1 cup young coconut meat shredded
- ¼ cup uncooked small tapioca pearls follow package instructions
- 1 can 11oz sweetened condensed milk use vegan coconut condensed milk to make it vegan
- 1 can 14oz coconut milk You can use milk of choice also such as evaporated milk.
- Ice
Instructions
- Boil the tapioca pearls (sago) in a pot of water until they turn translucent, then drain and set them aside in the refrigerator.¼ cup uncooked small tapioca pearls
- In the same pot, bring the coconut milk to a very low simmer and add the fine grated ube. Stir for 5 minutes. Add the condensed milk. Then, use an immersion blender to make the mixture very smooth. You can also strain the mixture two times through the wire mesh strainer. This is important for a smooth and creamy mixture. If the ube is fresh, you must cook it thoroughly first before adding to the coconut milk.1 can 11oz sweetened condensed milk , 1 can 14oz coconut milk , 1 cup ube
- Cut the ube jelly into cute shapes, cubes, or bite sized pieces. I like to make shapes, cut up the rest, and use the shapes on top when serving the ube sago.1 ½ cup ube jelly
- In a big bowl add the ube jelly, tapioca pearls, and shredded coconut meat.1 cup young coconut meat
- Pour in the milky, sweet ube mixture. Gently mix well.Then, refrigerate for a few hours before serving for best results.
- Transfer the Ube Sago into individual serving bowls or glasses, poured over lots of ice. Add spoons. Top with more ube jelly or ube jelly shapes, and enjoy!Ice
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