½ cooked taro (or sweet potato), cubed and cooked (optional)
In a medium pot, bring water to a boil and add tapioca pearls. Bring back to a low boil over medium heat then cook with lid off for 10 mins. Turn off heat and put lid on and cover for 5 mins. Drain tapioca pearls and rinse with cold water for 1-2 mins until cooled down.
In another pot over medium heat, add coconut milk, water, sugar, and butterfly pea flowers and bring to a low boil. Simmer for 5-8 mins until sugar dissolves and coconut milk has a beautiful blue color.
Turn off the heat and add tapioca pearls and stir well.
Serve coconut sago in a bowl and top with optional cooked root vegetables. Enjoy!
expiry: 3 days in the fridge
Make sure not to overcook the tapioca pearls or they will dissolve and turn soggy.
I used Chaokoh brand for coconut milk because I believe it is the most flavorful and aromatic. Feel free to use any brand but this one is my favorite!