Step 1

Bring 6 cups of water in a large saucepan to a rolling boil over high heat.

Step 2

Once the water is boiling, pour in the tapioca.

Step 3

Lower the heat and maintain a simmer for 15 to 20 minutes or until the tapioca is translucent, stirring frequently to avoid sticking.

Step 4

Pour the tapioca into a fine mesh sieve and run cold water over it to keep the balls from sticking.

Step 5

Pour the coconut milk into the empty saucepan. Add the honey, vanilla and salt.

Step 6

Bring the coconut milk to a boil over high heat, stirring occasionally to dissolve the honey and salt.

Step 7

Turn off the heat and stir in the cooked tapioca.

Step 8

Transfer the contents to a sealed storage container. Cover and chill in the refrigerator for at least 2 hours.

Step 9

When you’re ready to serve, take the coconut sago out of the fridge and give it a stir in case there’s a thin layer of hardened fat on the top and cut up a mango.

Step 10

Grab some glasses and layer the coconut sago and diced mango. Top with toasted coconut flakes and dig in!