🇹🇭 Thailand · Dessert
Sakoo Kati
By eatmundo · July 12, 2026
A comforting Thai dessert made of tiny, chewy tapioca pearls submerged in a rich, slightly salty-sweet coconut milk sauce. Topped with young coconut shreds, it creates a balanced finish to any spicy meal.
Ingredients
check them off as you prepareHow to Make It
- 1
Bring 1 liter of water to a rolling boil in a medium pot and slowly pour in 100g of small tapioca pearls while stirring constantly.
- 2
Cook for 8-10 minutes over medium heat, stirring occasionally, until the pearls are almost translucent but have a small white dot in the center.
- 3
Drain the tapioca pearls in a fine-mesh sieve and rinse under cold water to stop the cooking process and remove excess starch.
- 4
In the same clean pot, heat 400ml coconut milk, 100g sugar, and 0.5 tsp salt over low heat until the sugar dissolves completely.
- 5
Do not let the coconut milk boil aggressively or it might split; heat gently until just steaming.
- 6
Add the cooked, rinsed tapioca pearls into the warm coconut milk mixture and stir to combine well.
- 7
Gently fold in 100g of young coconut meat shreds, ensuring they are evenly distributed.
- 8
Let it cool slightly and serve warm or at room temperature, as the pearls will absorb more milk as they sit.
Frequently Asked Questions
What type of tapioca pearls should I buy for Sakoo Kati?+
Use small, white tapioca pearls (sago), as large boba-style pearls will not have the correct texture for this dessert.
How do I know when the tapioca pearls are fully cooked?+
The pearls are ready when they turn translucent, showing only a tiny white dot in the center, and are soft but chewy.
Can I use canned coconut milk for this recipe?+
Yes, but ensure it is full-fat coconut milk to achieve the authentic creamy richness required for the sauce.
How should I incorporate the young coconut meat?+
Slice the young coconut meat into thin strips or bite-sized pieces and fold them in at the very end to prevent them from becoming mushy.
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