This watermelon sago recipe is so delicious, healthier, refreshing, and just a beautiful cup of goodness. Pink, crisp, sweet bobbles of watermelon with bouncy sago tapioca pearls will capture your senses. Then, a mixture of sweetened milk and textures really elevate this gorgeous watermelon sago drink. Discover TWO WAYS to make this yummy Asian treat.

When I was in Vietnam and Australia (on two separate travel occassions) I had so many sago drinks! The cha sensation overcame me and how can it not? Vietnam is epic for gorgeous and delicious mixtures while Australia is kinda the “goat” because there are so many authentic Asian venues that I was surrounded on every corner with choices. Every sago drink after another, all good!

Watermelon, however, was not on the menu! It has to be! Watermelon sago is not only so pretty in pink, but it’s refreshing, healthy, yummy, and perfect with sago.

I’ll show you here how to make the milky version and also give a juicy version! Also, if you want a vegan version you can just substitute vegan ingredients. Let’s go…

It typically consists of cooked sago pearls (small, translucent grains derived from the pith of certain palm trees) combined with coconut milk or evaporated milk, sugar, and sometimes additional ingredients like fresh fruit, mango puree, or red bean paste. The dessert can be served warm or cold, depending on personal preference. While it is popular in Chinese cuisine, watermelon sago<span style="font-size: 10pt; font-family: Arial;" data-sheets-root="1"> </span>is a staple ingredient in various cultures beyond China. Notably in Southeast Asian cuisines like Indonesia, Malaysia, the Philippines, Thailand, and Pacific Island nations.