One of my earliest childhood memories was eating at this Chinese restaurant with my parents and being served a bowl of sago pudding for dessert. The tapioca pearls were swimming in this sweet coconut milk-based dessert soup-type of thing, which had bits of seaweed in there as well! That was the baseline inspiration for this dessert. Sago, for those unfamiliar, are little pearls that are quite similar to tapioca or boba pearls, just made from a different plant. They are boiled until clear then finished off in whatever liquid you are trying to soak them in to impart that flavor. In the case of this dessert, I went with coconut and spirulina to give the sago a gorgeous blue hue I paired that with a coconut milk jelly as the base, and yuzu jelly, which I dyed half of it blue with spirulina as well, just to give this vegan/gluten-free dessert a fun-in-the-sun kind of vibe!

For the coconut milk jelly:
1/2 cup coconut milk
1 1/2 tsps agar agar
a pinch of salt
1 tbsp granulated sugar
2 tsp yuzu juice

Heat up together until the agar is fully dissolved into the coconut milk. Divide amongst 3 glasses and transfer to the freezer until fully set, at least 30 minutes.

For the yuzu gelee:
2 tbsp yuzu juice
2 tbsp water
1 1/2 tsp agar agar
a pinch of salt
1 tsp granulated sugar
a pinch of blue spirulina powder

Heat up all of the ingredients besides the spirulina until everything is dissolved together. Pour half of the gelee mixture into a shallow container or ice cube molds first. Then dye the rest with spirulina and pour into the molds as well. Freeze until set, about 30 minutes, then cube into cubes.

For the coconut sago:
3 tbsp sago pearls
1/4 cup water
2 tbsp granulated sugar
a pinch of salt
1/4 cup coconut milk
1/4 tsp blue spirulina powder

Heat up the sago pearls with water until completely translucent. Rinse in cold water to remove any excess starch, then return the pearls to a pot with the remaining ingredients. Cook on low heat while stirring until thickened to the consistency of loose cream. Allow the mixture to cool down before assembling. If the mixture is too thick, add another 2 tbsp of coconut milk in to loosen before spooning on top of the milk jellies.

To assemble:
Spoon the sago onto the set milk jellies and finish with cubes of the yuzu gelee.