Description
This delightful and colorful dessert combines chewy sago (tapioca pearls), vibrant gelatin or fruit cubes, and a rich, sweet milk-and-cream base. Served cold in individual cups or a large bowl, it is a crowd-pleaser for parties, gatherings, or warm days.
Ingredients
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For the Jelly and Fruit Mix:
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Fruit Cocktail: 1 large can (drained, with fruit chopped into small dice)
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Gelatin / Gulaman: 1 to 2 packs of flavored or clear gelatin powder (prepared according to package directions, then set and sliced into small cubes)
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Sago / Tapioca Pearls: 1 cup (cooked until translucent and tender)
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Nata de Coco or Kaong: 1 cup (optional, drained)
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For the Creamy Base:
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All-Purpose Cream: 2 packs (approx. 500 ml, chilled)
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Sweetened Condensed Milk: 1 can (300 ml to 370 ml, adjusted to your preferred sweetness)
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Evaporated Milk: 1/2 cup (optional, to lighten the cream consistency)
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Instructions
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Prepare the Jelly: Cook your choice of gelatin or fruit-flavored gulaman with water following the box instructions. Pour into a shallow pan to set completely, then slice into neat, bite-sized cubes.
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Cook the Sago: Boil the tapioca pearls in water until completely translucent. Rinse them under cold water and drain well.
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Combine the Solids: In a large mixing bowl, gently combine the diced fruit cocktail, set gelatin cubes, cooked sago pearls, and nata de coco.
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Mix the Creamy Sauce: In a separate bowl, thoroughly whisk together the all-purpose cream, sweetened condensed milk, and evaporated milk until smooth and well blended.
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Assemble: Pour the rich cream mixture over the bowl of fruits, jellies, and sago. Toss gently to coat everything evenly.
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Portion and Chill: Spoon the mixture into individual plastic cups (as shown in the image) or keep it in a large container. Refrigerate for at least 3 hours before serving to ensure it is thoroughly chilled and delicious.
