| 2 (1L each) | packs | MAGNOLIA CHOCOLAIT, freeze for 1 hour |
| 2 | cups | cooked large black sago (pearls) |
| 1 (225 g) | pack | MAGNOLIA CREAM CHEESE, kept at room temperature |
| 1 (250 g) | pack | MAGNOLIA ALL-PURPOSE CREAM, chilled overnight |
| 3 | tbsp | powdered sugar |
| 1 | Shake Chocolait and set aside. |
| 2 | In 4 glasses, put 1/4 cup pearls and 1 cup of Chocolait. Top with cream cheese foam to the brim. |
| 3 | To make the cream cheese foam, beat cream cheese in a bowl with a mixer or manually until smooth. Set aside. Whip chilled cream and powdered sugar until double in volume. Fold in whipped cream into cream cheese until light and smooth. |
| Yield | 8 cups drink/3 cups cream cheese foam/1 cup with 1/3 cup cream cheese foam |
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