Mango coconut milk yogurt Sago
A must-have dessert in summer, which must be made every summer
Step 1 . Cooking sago: put cold water into the pot to boil, add sago, cook for 5 to 6 minutes (keep stirring during the period to avoid pasting the pot), turn off the fire, cover the pot, and stew for five minutes. At this time, sago is fully transparent. Rinse it twice with cold water and put it aside for standby
Step 2 . Prepare to cut mango kernels. Don't be too big. Mango in small kernels tastes good
Step 3 . Prepare yogurt in advance: disinfect the container with hot water, stir the container, dry it, add 400ml pure milk (pure milk with protein content of more than 3.0 is preferred), add mushroom powder, mix it well, power on for 6-8 hours, and put it into the refrigerator for refrigeration and passivation)
Step 4 . Take the yogurt cup, add mango kernels, then add sago, coconut juice, yogurt, and finally put some mango kernels on the upper layer. Finish. After that, I put it in the refrigerator for another hour. It tastes better with ice
Step 5 . The finished product can also be seasoned by adding a small amount of condensed milk at the end
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