Blueberry Coconut Milk Sago By: Special Writer of Blueberry Food
1.
Put the small sago in a heat-resistant container, take 500ml of water and boil it, pour it directly into the pot, stir it slightly, and let it stand for about 20 minutes.
2.
After soaking the small sago with boiling water, filter out the water, rinse with cold water and set aside.
3.
Pour about 750ml of water into the pot and add 2 tablespoons of homemade blueberry sauce to make blueberry juice.
4.
After the blueberry juice is boiled, pour the pre-treated small sago and boil on high heat.
5.
Turn to medium heat and cook slowly, until the white spots in the small sago can not be seen, pay attention to stirring with a spoon to prevent the pot from being mixed.
6.
Turn off the heat, pour the coconut milk in the recipe, cool it naturally, put it in a fresh-keeping box, and refrigerate (overnight).
7.
Take some fruits that you like. I use a box of Lijiang Plateau blueberries, a Guiqi Xiangmang and a summer orange (peeled, cored and cut into small pieces).
8.
Put a spoonful of pure raw honey in the bowl.
9.
Scoop some refrigerated blueberry coconut milk sago.
10.
, Pour an appropriate amount of fresh milk to dilute.
11.
Add the sliced mango and orange cubes.
12.
Grab a handful of Pulan Lijiang plateau blueberries, and a bowl of blueberry coconut milk sago is ready.
