Ingredients: 
– Small pearl tapioca: As stated above, don’t use minute tapioca! Make sure to buy small pearl tapioca. 
– Full-fat canned coconut milk: My favorite brands are Aroy-D, Whole365 brand, and Native Forest.
– Coconut cream also works and will give you a creamier dessert. 
– Honey or maple syrup (for vegan) 
– Vanilla extract 
– Diamond Crystal kosher salt 
– Ripe mango, peeled and diced
– Toasted coconut flakes (optional) 

Instructions: 
– Bring 6 cups of water in a large saucepan to a rolling boil over high heat.
– Once the water is boiling, pour in the tapioca.
– Lower the heat and maintain a simmer for 15 to 20 minute or until the tapioca is translucent, stirring frequently to avoid sticking.
– Pour the tapioca into a fine mesh sieve……and run cold water over it to keep the balls from sticking.
– Pour the coconut milk into the empty saucepan. Add the honey, vanilla and salt. Bring the coconut milk to a boil over high heat, stirring occasionally to dissolve the honey and salt.

– Turn off the heat and stir in the cooked tapioca.Transfer the contents to a sealed storage container. – Cover and chill in the refrigerator for at least 2 hours. When you’re ready to serve, take the coconut sago out of the fridge and give it a stir in case there’s a thin layer of hardened fat on the top…Cut a mango. 
– Grab some glasses and layer the coconut sago and diced mango.
– Top with toasted coconut flakes and dig in!