1. The coconut flour tastes very strong after brewing. For convenience, add some ready-made coconut milk
2. Add the coconut powder to the sugar and boil, let it cool, pour it into the coconut milk and mix it. Prepare a large bowl of cold water in advance.
3. After the water is boiled, add sago, cook on medium-low heat until there is only a small white spot in the middle, turn off the heat and simmer for five minutes, then pour in the prepared cold water and soak for a while.
4. In addition, boil a pot of water and then pour the sago and cook until it is completely transparent, then turn off the heat and remove it.
5. Pour the cooked sago into the prepared coconut milk
6. Wash the mango and cut into pieces
7. Put it in the sago
Tips:1. The sago should be boiled over medium and small heat. If the firepower is too high, it will stick to the pot. The cooking process should be cooked while stirring; 2. The sago that has been boiled until transparent and soaked in cold water will be more Q when it is cooked; 3. It can be cooked in summer. It is better to put the cooked sago in the refrigerator, and the cooked coconut sago should be consumed as soon as possible.
