This vegan Thai coconut sago pudding is a delicious no-bake dessert that’s perfect for summer and can even double as a refreshing drink. It’s easy to make, dairy-free, and you can adjust the sweetness to your taste!
🤔 What is coconut sago?
Coconut sago is a sweet dessert made with chewy sago pearls simmered in creamy coconut milk, gently sweetened with sugar. It’s popular in Southeast Asia and loved for its rich, silky texture and mild sweetness.
🍚 Ingredient tips and substitutes
- Sago pearls Choose the small white pearls, often sold as mini tapioca or sago at Asian grocery stores. Avoid using the larger black pearls meant for bubble tea. You can also use these to make my coconut melon sago.
- Water Used to boil and cook the sago pearls until translucent and tender.
- Coconut milk Use full-fat coconut milk for a rich, creamy texture; Aroy-D is a great brand for authentic flavor.
- Coconut water Adds a gentle coconut taste and balances out the rich coconut milk.
- Sugar Adjust the amount to suit your preferred sweetness level.
- Salt
- Young coconut meat (optional) Shred or slice it before adding. You can also use different fruits for topping.
- Pandan leaf (optional) Used for fragrance, totally optional.
🥥 More Asian desserts to try
This easy Thai coconut sago dessert is a delicious treat that always surprises people with how good it is! Let me know how you served yours in the comments below.
Thai Coconut Sago Pudding
Equipment
- Measuring spoons and cups
- Cleaver if using a fresh young coconut
- Coconut grater optional, for coconut meat
- 2 Small pots
- Wooden spoon or spatula
- Fine mesh strainer
Ingredients
- 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
- Carefully open the young coconut with a cleaver to collect the coconut water and scoop out the soft flesh. Set the flesh aside.
- 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.
- 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.
- Drain the sago pearls and rinse under cold water to remove excess starch.
- 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.
Video
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
🥥 How to make coconut tapioca pudding
- Using a sharp knife, carefully open the young coconut to access the coconut water and flesh inside.
- Scoop out the tender coconut flesh with a spoon and set it aside for topping later. Set aside the coconut water too.
- Bring water to a gentle boil over medium heat. Add the sago pearls and cook until translucent, about 10–15 minutes, stirring regularly. Cover and let rest for 10 minutes.
- 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.
- Drain the cooked sago pearls using a fine strainer and rinse under cold water to remove excess starch.
- Transfer the sago pearls to a serving bowl, pour the warmed coconut milk mixture on top, and finish with the young coconut flesh and optional sesame seeds if desired.
❓Frequently asked questions
What is sago made of? Sago is a starch extracted from the pith of tropical palm stems, especially the sago palm (Metroxylon sagu). It is processed into small pearls commonly used in desserts, drinks, and puddings.
Is sago just boba? No, sago and boba are not the same. Sago is made from palm starch, while boba (tapioca pearls) is made from cassava starch. They look similar and are both used in sweet drinks and desserts, but they come from different plants.
What is the best way to cook sago? The best way to cook sago is to gently boil it over medium heat in plenty of water, stirring occasionally to prevent sticking, until the pearls turn translucent (about 10–15 minutes). Then cover the pot, let it rest for 5–10 minutes to finish cooking, and rinse under cold water to remove excess starch and keep the pearls separate.
