• Prep Time: 3 hours
  • Cook Time: 20 minutes

Number of servings


  • 3 Sunkist® Navel Oranges
  • 200 ml Vegetable oil
  • 300 g Coconut milk
  • 120 g Coconut water
  • 1 pinch Salt
  • 50 g Rock sugar
  • 3 g Kanten powder


  1. Peel the 2 Sunkist Navel Oranges and cut them into cubes. Put in the freezer for a few hours until they harden.
  2. Cut 1 Navel Orange in half and squeeze around 120ml of orange juice. Keep the juice, drain the pulp and then set it aside.
  3. Pour the vegetable oil into a tall glass jar. Put in refrigerator for later use.
  4. Add the coconut milk, coconut water, salt, and rock sugar to a small pot. Melt the rock sugar with low heat. Set aside to cool down when the sugar has dissolved.
  5. Pour the orange juice and Kanten powder into a small pot. Melt with low heat and mix well until the mixture sizzles. Turn off the heat when the Kanten powder is well-dissolved. Set the mixture aside to cool down.
  6. Pour the orange juice mixture into a squeeze bottle or tube.
  7. Take out the refrigerated vegetable oil. Gently squeeze the orange juice in. Sago pearls will form instantly.
  8. Drain the orange sago from the vegetable oil, then put in room-temperature water to remove the remaining oil. Gently dry the orange sago with kitchen towel.
  9. Blend the frozen orange cubes until they become the texture of a smoothie.
  10. Plating: add a spoon of orange smoothie, pour the coconut milk mixture then put the orange sago on top.