Bring water to a boil in a large pot.
Slowly add sago pearls to boiling water while stirring constantly to prevent clumping.
Stir frequently and cook until sago pearls become translucent, about 15 minutes.
Drain sago in a fine mesh strainer and rinse with cold water until cooled completely.
In a separate bowl, whip chilled cream with icing sugar and vanilla extract until soft peaks form.
Divide cooled sago pearls into serving bowls or glasses.
Top each serving with canned lychees and pour some syrup over the sago.
Spoon whipped cream generously on top of each dessert.
Garnish each bowl with a fresh lychee and mint sprig. Chill until ready to serve.
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