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Export 6 ingredients for grocery delivery
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!
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