Homemade Chinese Coconut Pudding With Sago Recipe
This Homemade Chinese Coconut Pudding with Sago is a delightful and refreshing dessert featuring chewy sago pearls suspended in a smooth, creamy coconut pudding. Infused with the subtle sweetness of coconut cream and brightened by dragon fruit juice, this pudding offers a perfect balance of texture and flavor. Garnished with fresh mango cubes and mint leaves, it makes a perfect treat to enjoy chilled on a warm day.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 30 minutes
- Yield: 3 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Chinese
- Diet: Gluten Free
Ingredients
Sago Pearls
- 80 g sago pearls
- Cold water (for rinsing)
Gelatin
- 10 g gelatin
- Cold water (to soak gelatin)
Pudding Mixture
- 200 g coconut cream
- 30 g white sugar
- 1 tbsp dragon fruit juice
Garnish (optional)
- Mango cubes
- Mint leaves
Instructions
- Cook the Sago: Bring a pot of water to a boil. Add the sago pearls and cook on low heat for 15 minutes, stirring continuously to prevent sticking. After 15 minutes, turn off the heat and let the sago sit in the hot water for another 15 minutes until the pearls become translucent. Then, rinse the sago in cold water and set aside.
- Soak the Gelatin: Place the gelatin in cold water and soak for 10 minutes until it becomes jelly-like.
- Prepare the Pudding Mixture: Combine coconut cream and white sugar in a pot. Heat the mixture over low heat until the sugar dissolves completely, then turn off the heat. Add the soaked gelatin and stir until fully dissolved. Mix in the dragon fruit juice to give the pudding a lovely pink color.
- Make the Pudding Shape: Prepare a mold and fill it about 70% full with the pudding mixture. Add a spoonful of the cooked sago pearls and stir gently to evenly distribute them in the mold. Refrigerate for about 4 hours or until the pudding is firm.
- Serve: Once set, carefully remove the pudding from the mold. Top with mango cubes and mint leaves if desired. Serve chilled and enjoy. The pudding can be stored in the refrigerator for up to five days.
Notes
- Stir the sago continuously while cooking to prevent it from sticking together.
- Ensure the gelatin is fully dissolved before adding to the pudding mixture to avoid lumps.
- Fill the mold only 70% to leave room for the sago pearls to mix well without overflowing.
- Refrigerate the pudding for at least 4 hours to allow it to set properly.
- Use fresh mango cubes and mint leaves for the best garnish presentation.
- This dessert is best served cold and can be stored in the refrigerator for up to five days.
