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Sago Coconut Pudding

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
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Author Shireen Sequeira @ www.ruchikrandhap.com


  • 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


  • Wash the sago and soak it in ample water for about 30 minutes. Drain and keep aside.
  • 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.
  • 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. 
  • 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.
  • 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


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.