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Thai Coconut Sago Pudding

Decadent Thai Coconut Sago Pudding for a Refreshing Delight

Experience the refreshing taste of Thai Coconut Sago Pudding, a delightful vegan dessert featuring creamy coconut milk and chewy sago pearls.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Thai
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • ½ cup Sago Pearls Provides a delightful chewy texture; if unavailable, use tapioca pearls.
  • 2 cups Water Essential for cooking the sago; always use filtered water.
  • 1 cup Coconut Milk Adds rich creaminess; opt for full-fat for a more indulgent taste.
  • 1 cup Coconut Water Lightens the dessert and offers a subtle sweetness; can be swapped with more coconut milk.
  • 3 tablespoons Sugar Sweetens the pudding; adjust to your taste.
  • 1 pinch Salt Balances the sweetness.
  • 1 cup Young Coconut Flesh Enhances flavor and texture; substitute with diced mango for a fruity twist if needed.
  • 1 leaf Pandan Leaf Adds a unique aromatic flavor; tied in a knot for easy removal.
For Toppings
  • 1 cup Fresh Fruit Berries or tropical fruits work beautifully.
  • ½ cup Toasted Coconut Simply toast in a pan until golden.
  • 2 tablespoons Sesame Seeds Offers a nutty crunch.

Equipment

  • medium saucepan
  • fine-mesh strainer
  • large mixing bowl

Method
 

Preparation Steps
  1. Begin by cracking open a young coconut to collect 1 cup of coconut water and scoop out the flesh, setting it aside.
  2. In a medium saucepan, bring 2 cups of water to a rolling boil. Add ½ cup of sago pearls and cook for about 10-15 minutes until they turn translucent.
  3. Remove the saucepan from heat and cover it. Allow the sago to sit for about 10 minutes.
  4. In a separate saucepan, combine 1 cup of coconut milk, 1 cup of coconut water, 3 tablespoons of sugar, and a pinch of salt. Warm over low-medium heat for about 5 minutes.
  5. Drain the sago pearls using a fine mesh strainer and rinse under cold running water.
  6. In a large mixing bowl, combine the drained sago pearls with the warm coconut mixture and gently fold in the reserved coconut flesh. Refrigerate for at least an hour before serving.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 8gMonounsaturated Fat: 2gSodium: 50mgPotassium: 200mgFiber: 1gSugar: 12gVitamin C: 5mgCalcium: 2mgIron: 2mg

Notes

Store in an airtight container for up to 2 days. For best flavor, enjoy chilled. Can be frozen for up to 1 month; thaw in the fridge overnight.

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