Sago Pudding

Updated Oct. 11, 2023

Recipe Overview

Prep Time: 5 minutes

Cook Time: 35 minutes (plus 2 hours chilling)

Total Time: 2 hours 40 minutes

Ingredients

  • 1 cup sago or small pearl tapioca (non-quick-cooking)

  • 1 (14-ounce/397ml) can unsweetened coconut cream (from refrigerated coconut milk, use the thick top layer)

  • ¼ cup maple syrup or brown sugar (plus extra for serving)

  • 1 teaspoon vanilla extract

  • Fresh fruit (e.g., mango, melon, berries) for serving (optional)

Instructions

Step 1: Cook the Sago/Tapioca Pearls

Bring 4 cups water to a rolling boil in a large pot over high heat. Reduce heat to medium, then add the sago pearls. Simmer uncovered for 10 minutes, stirring gently every 2–3 minutes to prevent clumping. After 10 minutes, turn off the heat, cover the pot, and let the pearls rest for 10–15 minutes until translucent (fully cooked). Drain in a fine-mesh sieve and rinse under cold water for 1 minute to stop cooking and remove excess starch. Set aside.

Step 2: Prepare the Coconut Base

In a medium saucepan, combine the coconut cream, maple syrup/brown sugar, vanilla extract, and ½ cup water. Stir over medium-low heat for 2–3 minutes, stirring constantly, until the sugar dissolves and the mixture is smooth and slightly thickened. Remove from heat.

Step 3: Combine and Chill

Add the cooked, rinsed sago pearls to the coconut mixture. Stir thoroughly to ensure even distribution. Transfer the pudding to individual serving bowls or glasses. Allow to cool to room temperature (about 30 minutes), then refrigerate for at least 2 hours to chill and thicken. The pudding will firm up as it cools.

Step 4: Serve

Drizzle with extra maple syrup or brown sugar if desired. Top with fresh fruit (e.g., sliced mango, berries, or melon) for added texture and flavor. Enjoy cold, or serve warm if preferred (chilling enhances creaminess).

Pro Tips

  • Pearl Storage: Cooked pearls can be held at room temperature for up to 1 hour, but drain and transfer to a bowl of cold water to reduce stickiness. For longer storage, refrigerate in cold water for up to 24 hours (change water daily).

  • Prevent Clumping: Always add pearls to boiling water; adding to cold water causes clumping.

  • Texture Adjustment: Coconut cream (higher fat) ensures a firm pudding; coconut milk (lower fat) results in a looser texture.

Reader Variations & Cultural Notes

  • Indian Twist: The Indian version (sabudana kheer or javarshi paayasam) includes cardamom, saffron, toasted cashews, and raisins (lightly toasted in ghee). Divine!

  • Vegan Delight: A hit at vegan potlucks, paired with rhubarb compote or sweet cherries. Top with toasted coconut flakes or jam for extra richness.

  • Sweetness Boost: Use muscovado sugar, jaggery, or palm sugar for deeper flavor.

Reader Q&A

  • Q: Can coconut milk replace coconut cream?

A: Coconut cream (higher fat) creates a firmer pudding; coconut milk (lower fat) results in a lighter texture. Stick to coconut cream for structure.

  • Q: How to serve warm?

A: Reheat gently over low heat or serve straight from the pot after cooling slightly (warm pudding is comforting too!).

Enjoy this creamy, comforting sago pudding—ideal for gatherings or a cozy dessert!