Sago with Coconut and Black Bean


½ cup Cock Brand small tapioca pearl (Sago), washed
1¼ cup water
7 tbsp sugar, more or less, to taste
½ piece Cock Brand palm sugar, more or less, to taste
½ cup Aroy-D Brand canned young coconut meat, julienne cut
1½ – 2 cup Cock Brand black bean, soaked in water overnight
1¼ cup Aroy-D Brand canned coconut milk for dessert
½ tsp salt


  1. Boiled soaked black beans approximately 40 minutes to 1 hour or until soft. Remove from heat and wash with cold water. Set aside.
  2. In a pot, boil 1¼ cups water with tapioca pearl over a medium heat until the tapioca pearl is partially translucent. If the boiling tapioca looks too thick, a little bit of water can be added.
  3. Then, add 4 tbsp of sugar and shredded coconut meat. Mix well and set aside.
  4. In another pot with medium to low heat, add coconut milk, cooked black beans, and salt. When the coconut milk is boiled, lower the heat down. Add 3 tbsp of sugar and ½ piece of palm sugar. Mix well.
  5. Pour black beans with coconut milk into tapioca pearl pot. Mix well and serve immediately.