1, sago is soaked in water, so it is recommended not to soak it. At present, the quality of sago is different, and some sago melts after soaking. 2, boil a pot of water, the water must not exceed sago, preferably 2 or 3 times the amount of sago. For sago, 2-3 teaspoons are enough for one person. 3. After putting sago into boiling water, keep stirring, otherwise it will paste the bottom. Stir for 15 minutes, then you will find that the water is very sticky and the sago sticks together. It doesn't matter. When you put it in cold water, the sago will disperse, and it will sink to the bottom and drain the water. 4. Cook another pot of boiling water, pour in sago, stir and cook for about 15 minutes. At this time, most sago begins to become transparent, take the pot to cool the water, and cook sago in boiling water again. This way, the sago will not be burnt, so don't try to cook the sago transparently in one pot. 5. When you cook for the third time, you don't have to cook for 15 minutes. When the sago is almost completely transparent, and a small part of it still has a white core, you can take the pot. Cover the water for a few minutes, and it will be completely transparent. My suggestion is not to cook until it is completely transparent, or the sago will not be Q. 6, pour coconut juice or milk into the pot, according to the taste, you can put a little sugar, pour sago and cook for a while, then you can go out of the pot and refrigerate. Coconut milk sago is ready. 7, according to the need, you can put litchi, watermelon, kiwi fruit and other fruits, pay attention to color matching, delicious and attractive assorted sago dew is OK.