Avocado Sago

Avocado sago is one of those desserts that proves simple ingredients can turn into something incredibly satisfying. It’s creamy, lightly sweet, and refreshing—perfect after a heavy meal or as a chilled afternoon treat. This version uses Avocados from Chile, which are buttery, naturally nutritious, and available when California avocados aren’t in season, making them a reliable choice year-round.

If you’ve never had avocado sago before, think of it as a silky coconut milk dessert studded with tender sago pearls and rich chunks of ripe avocado. It’s popular across Southeast Asia and especially familiar in Filipino kitchens, where chilled desserts like this are a staple for warm days.

Ingredients

2 ripe Avocados from Chile

1 cup small sago pearls

1 cup coconut milk

1/2 cup sweetened condensed milk

1/2 cup evaporated milk

1/2 teaspoon pandan extract (or vanilla extract)

Pinch of salt

Ice (optional, for serving)

1. Bring a pot of water to a boil and cook the sago pearls according to package instructions until translucent. Drain and rinse under cold water to remove excess starch, then set aside to cool.

2. In a bowl, whisk together the coconut milk, sweetened condensed milk, evaporated milk, vanilla, and a pinch of salt until smooth and well combined.

3. Cut the avocados in half, remove the pit, and scoop out the flesh. Dice into bite-sized pieces.

4. Gently fold the cooked sago and diced avocado into the creamy milk mixture.

5. Chill in the refrigerator for at least 30 minutes until cold and silky.

6. Serve as is, over ice, and toasted rice garnish if you like it extra refreshing.

No baking required, just cook and chill