Coconut sago puddings

Full of natural, sweet flavours, these deliciously creamy coconut sago puddings make the ultimate dessert after any meal!

  • 10 mins preparation
  • 15 mins cooking
  • Serves 6
  • Print


Coconut sago puddings
  • 400 millilitre can coconut cream
  • 400 millilitre can coconut milk
  • 3/4 cup tapioca (sago) pearls
  • 1 cup water
  • 1/3 cup caster sugar
  • vanilla bean paste and fresh shaved coconut, to serve


Coconut sago puddings
  • 1
    Place coconut cream, coconut milk,sago and the water in a medium saucepan. Stand for 30 minutes.
  • 2
    Place sago mixture over moderate heat. Cook and stir for 5 minutesor until the mixture comes to the boil.Reduce heat to very low; simmer,stirring occasionally, for 10 minutes or until sago is tender. Remove fromheat. Stir in sugar. Cool slightly.
  • 3
    Spoon sago mixture into 6 x 1-cup heatproof glass serving cups or bowls. Place on a baking tray. Cover with plastic food wrap; chill for 2 hours or until firm. Serve puddings topped with a drizzle of vanilla bean paste and shaved coconut.


Add 1 teaspoon vanilla essence to pudding mixture and omit vanilla bean paste

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