1-Step 1: Prepare the Tapioca Pearls Start by bringing a medium pot of water to a rolling boil. You want plenty of water for the tapioca to cook evenly. Add 1/2 cup of small tapioca pearls to the boiling water, then reduce heat to medium. Simmer the pearls for 20 to 30 minutes, stirring occasionally to prevent sticking. The key to perfect tapioca is patience. The pearls are done when their centers are fully translucent with no white spots remaining. If you can still see white cores, continue simmering until they disappear completely. Once cooked, strain the pearls through a fine sieve. This is an important step that many people skip. Rinse the cooked tapioca with tap water to remove excess starch, which prevents clumping. Then soak the pearls in cold water to prevent them from drying out and sticking together. Set aside while you prepare the durian mixture.

2-Step 2: Blend the Durian Mixture While the tapioca is cooking, you can prepare the creamy durian base. In a blender, combine 1 1/2 cups of durian flesh (make sure all seeds are removed), 3/4 cup evaporated milk, 1 cup full-fat coconut milk, 1/4 cup sweetened condensed milk, and 1/2 teaspoon vanilla extract. Blend everything until completely smooth. The mixture should be thick, creamy, and pale yellow in color. Take a moment to taste the blended mixture. If you prefer it sweeter, you can add more condensed milk. For a stronger coconut flavor, add a splash more coconut milk.

3-Step 3: Combine Everything Transfer the blended durian mixture to a large bowl. Drain the cooked tapioca pearls from the cold water and add them to the durian mixture. Stir well to combine, making sure the pearls are evenly distributed throughout the creamy base. At this point, you have a decision to make. You can serve the dessert immediately at room temperature, or you can chill it in the refrigerator for a refreshing cold dessert. Both ways are delicious, so it really comes down to personal preference.

4-Step 4: Adjust Consistency and Serve Before serving, check the consistency of your durian sago. If you prefer a runnier texture, add more milk or water to adjust. For a thicker, more pudding-like consistency, let it chill longer in the refrigerator. Here’s a pro tip for texture lovers: For a chewier, firmer texture, pop the dessert in the freezer for one hour before serving. Stir it well before eating to break up any ice crystals. The slightly frozen tapioca develops an interesting firmer chewiness that some people prefer.