Thai Coconut Sago Pudding
Refreshing, dairy-free Thai coconut sago pudding with a rich coconut flavor and soft pearls, served chilled for summer.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cup sago pearls (or tapioca pearls)
- 2 cups water
- ½ cup coconut milk
- 1/4 cup coconut water
- 2 tbsp sugar
- 1/8 tsp salt
- young coconut flesh (optional, to taste)
- 1 pandan leaves (optional, tied in a knot)
Instructions
- 1
Carefully open the young coconut with a cleaver to collect the coconut water and scoop out the soft flesh. Set the flesh aside.
- 2
In a pot over medium heat, bring water to a gentle boil. Add the sago pearls and cook until translucent, about 10–15 minutes, stirring regularly. Cover and let rest for 10 minutes.
- 3
Meanwhile, combine the coconut milk, coconut water, sugar, salt, and optional pandan leaf in a small pot over medium heat. Warm gently for about 5 minutes, stirring regularly, until fragrant.
- 4
Drain the sago pearls and rinse under cold water to remove excess starch.
- 5
Transfer the sago pearls to a serving bowl. Pour over the coconut milk mixture and top with the coconut flesh and optional sesame seeds if desired.