Sago Coconut Pudding
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr
 

Delicately sweetened pudding with the unmatched tropical flavours of coconut & mango that come together in one single dish! Enjoy it chilled to beat the summer heat!

Course: Dessert
Cuisine: Chinese
Author: Shireen Sequeira @ www.ruchikrandhap.com
Ingredients
  • 1/2 cup sago (tapioca pearls)
  • 4 cups water
  • 1 cup coconut milk
  • 1 cup milk or substitute with 1 cup coconut milk for a vegan version * see note
  • 1/4 - 1/2 cup granulated white sugar adjust according to the desired level of sweetness
  • 2-3 tablespoons finely chopped but not mushy, mango pieces plus extra to garnish
  • pinch of salt
To thicken the pudding (optional)
  • 1 teaspoon cornstarch
  • 1 tablespoon water at room temperature
Instructions
  1. Wash the sago and soak it in ample water for about 30 minutes. Drain and keep aside.

  2. Bring 4 cups of water to a boil and add the sago to it and cook till it turns translucent stirring every now & then to avoid scorching. Sago tends to stick to the pan very easily. Once done, drain the water and refresh with cold water. Keep aside.

  3. Place the milk, coconut milk & sugar in a heavy-based saucepan and bring the mixture to a boil and stir until the sugar has dissolved. Turn down the heat, add the cooked sago and simmer for 3-4 minutes. 

  4. Check the consistency of the pudding. Do note that the pudding will thicken on its own due to the presence of starch in the sago. However, if you still desire a thicker pudding, add the cornstarch dissolved in the water and cook for half a minute. Optional step: Add the chopped mango pieces just before taking the pan off the heat.

  5. Allow the pudding to cool slightly before serving if you want to serve it warm. However, it tastes better when chilled. Pour the pudding into serving glasses/bowls and cover with cling film to prevent a thick skin (cream) from forming. Once cool, refrigerate for at least 4-6 hours before serving garnished with chopped mango pieces and mint leaves
Recipe Notes

If you are using canned milk and it is too thick you can simply use 1-1/2 cups thick milk and 1/2 cup water or use 1 cup thick and 1 cup thin coconut milk if you are using homemade coconut milk. You can also make the pudding using regular (dairy) milk instead of coconut milk.

I used the cornstarch mixture as I wanted my pudding to set. The dessert tastes great even if it doesn't thicken or set.