Blueberry Coconut Milk Sago by: Blueberry Food Staff Writer of Pulan Hi-tech

Overview

Blueberry coconut milk and sago dew has both plant and animal proteins, fructose and simple sugars, is rich in vitamins and fiber, starch can fill the stomach, and has a little fat. It can be eaten hot in winter and cold in summer. It is a nutritious and delicious dessert.

Tags

• drinks
• sugar water
• old man
• afternoon tea
• summer recipes
• fast food
• clear water
• coconut milk
• fresh milk
• homemade blueberry sauce
• mango
• plateau blueberry
• pure honey
• small sago

Ingredients

Steps

1. 1 Put the millet in a heat-resistant container, boil 500ml of water, pour it directly into the pot, stir slightly, and let it sit for about 20 minutes.

   

2. 2 Soak the sago in boiling water, filter out the water, rinse with cold water and set aside.

   

3. 3 Pour about 750ml of water into the pot, add 2 tablespoons of homemade blueberry jam to make blueberry juice.

   

4. 4 After the blueberry juice is boiled, pour in the pre-processed sago and bring to a boil over high heat.

   

5. 5 Turn to medium heat and cook slowly until the white spots in the sago are no longer visible. Be careful to stir with a spoon to prevent the pot from sticking.

   

6. 6 Turn off the heat, pour in the coconut milk in the recipe, cool naturally, put it in a crisper, and refrigerate (overnight).

   

7. 7 Take some of your favorite fruits. I used a box of Lijiang Plateau blueberries, a Guiqi mango and a summer orange (peeled, cored and cut into small pieces).

   

8. 8 Put a spoonful of pure raw honey in the bowl.

   

9. 9 Scoop an appropriate amount of refrigerated blueberry coconut milk sago.

   

10. 10 , pour in appropriate amount of fresh milk to dilute.

    

11. 11 Add chopped mango and orange cubes.

    

12. 12 Grab a handful of Pulan Lijiang Plateau blueberries and a bowl of blueberry coconut milk sago is ready.