Thai Coconut Sago Pudding
Refreshing, dairy-free Thai coconut sago pudding with a rich coconut flavor and soft pearls, served chilled for summer.
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
Nutrition Facts
Thai Coconut Sago Pudding
Amount per Serving
Calories
225
% Daily Value*
Fat
12
g
18
%
Saturated Fat
11
g
69
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
1
g
Sodium
222
mg
10
%
Potassium
200
mg
6
%
Carbohydrates
29
g
10
%
Fiber
2
g
8
%
Sugar
13
g
14
%
Protein
1
g
2
%
Vitamin C
2
mg
2
%
Calcium
25
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.