Sago Pudding is a delightful dessert prepared by cooking sago pearls in milk and sugar. Sago pearls is known by other names like tapioca pearls, sabudana etc. It is gluten free and used in variety of recipes. As sabudana is a rich source of carbohydrates they are also consumed during hindu fasting for instant energy.
The tropical flavours in this sago pudding recipe are inspired from Pina Colada Cocktail which mainly consists of rum, cream of coconut and pineapple. I have not used any alcohol here but coconut milk and pineapple.
The Sago Coconut pudding recipe is easy to make and does not take much time too. To set this pudding I have not used any gelatine or agar-agar. The sago pearls are cooked in milk (dairy) and coconut milk till they are lite and translucent. I have not cooked them entirely in coconut milk as I wanted the flavour of coconut to be subtle and not overpowering. The pineapple bits add a freshness and zing to every bite of pudding. The roasted nuts add a bit of earthy aroma and crunch overall. The nuts should be sprinkled with a very light hand as too much of it can offset the balance.
I have used smallest size of sago pearls in this recipe. The ratio of sago pearls (or sabudana) and milk is kept in such a way that it leads the pudding to set. Please follow the same proportions and I am sure you will also able to nail the recipe in first attempt.
Lately I have been trying to grow herbs at home and the first thing which I was able to grow successfully is Mint or “Pudina”. So the tiny fresh mint leaves which you are seeing in the pics above are straight from my Pudina pot.
Hope you would like this delicious Sago Coconut Pudding Recipe!!
List of Ingredients: (Makes 4-5 servings)
- Small Sago Pearl (Sabudana) – 1/2 cup (100 grams)
- Milk-250 ml (For vegan version use any non-dairy milk)
- Coconut Milk-100 ml
- Sugar-1/3 cup
- Chopped Pineapple (Fresh/ Tinned)-3/4 cup
- Chopped Nuts-1/4 cup
- Mint leaves-8 to 10
Steps To Prepare:
Wash the sago pearls or sabudana under running water once to remove the impurities. Then soak these in water again for at least 1 hour such that the water level is slightly above the level of sago.
As you can see after one hour, the sago pearls will swell up slightly absorbing the water in which they were soaked.
Heat milk in a heavy bottomed pan and bring it to boil.
Once the milk is boiled, slow down the flame and add soaked sago pearls. Stir it gently. We need to cook the sago pearls till they become slightly translucent and the mixture begins to thicken up.
Add coconut milk and sugar to the above pudding mixture. Mix it gently with the help of spatula.
Cook it for another 3-4 minutes till the sabudana becomes transparent, rise up on the surface and all the excess liquid is evaporated. Switch off the flame.
Transfer this mixture in small bowls or silicon pudding moulds. Tap them on the kitchen surface so that there are no trapped air bubbles. Let them cool down a bit & add some chopped pineapple pieces in each of the bowl (save some for garnishing).
Place these bowls in refrigerator for at least 3-4 hours to set. I generally keep them overnight just to be sure they are completely set before de-moulding. By the time our pudding is chilling, lets move to next step.
Dry roast the chopped nuts in a pan or non-stick pan till they are slightly golden, releasing their aroma. Keep these roasted nuts aside.
For serving, garnish the sago pudding with these roasted nuts, some chopped pineapple pieces and mint leaves.
Delicious creamy Sago Pudding is ready to serve!! 🙂