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1
I planned to make two cups and used a small bowl and 1/3 bowl of sago. -
2
Be sure to add the sago after the water is boiled. -
3
After boiling, turn on low heat and cook for 15 minutes (I used an alarm clock). -
4
Prepare 1 grapefruit. 
5
After peeling it off, it doesn’t actually cost that much.-
6
Cook until everything is transparent. Turn off the heat after 15 minutes. -
7
Remember to simmer for another 15 minutes after stirring. I made an alarm clock again. -
8
Then take the sago to the sink and filter it several times with cold water and a sieve. -
9
Be sure to rinse until it is so transparent. I used it five times. -
10
Drain excess water. -
11
Place it in a bowl. -
12
If the weather is hot, you can put it in the refrigerator for a while. -
13
Then cut the mango into small pieces. -
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14
Stir the rest into puree. -
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15
Just like this. -
16
Prepare a large bowl or large cup to mix coconut milk + milk. -
17
Remember to add condensed milk. I don’t have condensed milk at home and I can use this as a temporary substitute. The canned version tastes better. -
18
Then pour the sago in. This is the coconut milk sago sold outside. It is exposed and can be eaten directly. -
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19
Pour the mango puree in, stir evenly, put mango pieces on top, and finally put the peeled grapefruit shreds. -
20
Two cups is a little more. -
21
Perfect. -
22
Sister Yuanbao had a great time eating????. -
23
Didn’t say a word the whole time, just seconds????????. -
24
Healthy drinks belong to this summer????????????.
Tips
When cooking sago, be sure to boil the pot under water, stir it after 15 minutes, then cover it with a lid and simmer for 15 minutes. This is the key; then, the ratio of coconut milk to coconut milk is 2:1.