Desserts > Puddings > Thai Dessert > Coconut Milk Puddings > Sago Puddings

Sago Pudding with Coconut Milk Recipe

Ingredients with Measurements:
- 1 cup sago pearls
- 2 cups water
- 1 can (13.5 oz) coconut milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Shredded coconut for garnish (optional)

Special equipment needed:
- Large pot
- Mixing spoon
- Serving bowls

Step-by-step instructions:
1. Rinse sago pearls in cold water and drain.
2. In a large pot, bring 2 cups of water to a boil.
3. Add sago pearls to the boiling water and stir gently.
4. Reduce heat to medium-low and let simmer for 15-20 minutes, stirring occasionally.
5. Once the sago pearls are translucent, remove from heat and drain any excess water.
6. In a separate pot, combine coconut milk, sugar, and salt. Heat over medium heat, stirring occasionally until the sugar dissolves.
7. Add the cooked sago pearls to the coconut milk mixture and stir to combine.
8. Remove from heat and stir in vanilla extract.
9. Let the pudding cool to room temperature, then refrigerate for at least 2 hours before serving.
10. Garnish with shredded coconut before serving (optional).


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Chilling time: 2 hours
5. Temperature:
Medium-low heat for cooking sago pearls and medium heat for coconut milk mixture.
Serving size:
This recipe makes 4-6 servings.

Nutritional information:
Calories per serving: 290
Total fat: 13g
Saturated fat: 11g
Cholesterol: 0mg
Sodium: 120mg
Total carbohydrates: 42g
Dietary fiber: 1g
Total sugars: 25g
Protein: 1g

Substitutions for ingredients:
- Sago pearls can be substituted with tapioca pearls.
- Regular milk can be substituted for coconut milk.
- Brown sugar or honey can be substituted for white sugar.

Variations:
- Add sliced bananas or mangoes for a fruity twist.
- Use pandan leaves or cardamom pods for added flavor.
- Top with fresh fruit or nuts for added texture.

Tips and tricks:
- Rinse sago pearls thoroughly to remove excess starch.
- Stir the sago pearls gently to avoid breaking them apart.
- Let the pudding cool to room temperature before refrigerating to prevent condensation.

Storage instructions:
Store leftover pudding in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop over low heat until warm.

Presentation ideas:
Serve in individual bowls or glasses for a stylish presentation.

Garnishes:
Top with shredded coconut, fresh fruit, or nuts for added texture and flavor.

Pairings:
This pudding pairs well with fresh fruit or a cup of hot tea.

Suggested side dishes:
This pudding can be served as a dessert or a snack on its own.

Troubleshooting advice:
- If the sago pearls are too hard, they may need to be cooked longer.
- If the pudding is too thick, add more coconut milk or regular milk to thin it out.

Food safety advice:
- Make sure to rinse sago pearls thoroughly to remove any impurities.
- Store leftover pudding in the refrigerator and consume within 3 days.

Food history:
Sago pudding is a popular dessert in many Southeast Asian countries, including Malaysia, Indonesia, and the Philippines.

Flavor profiles:
This pudding has a creamy and sweet flavor with a hint of coconut.

Serving suggestions:
Serve chilled for a refreshing dessert or snack.

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Taste: Sweet, Creamy, Coconutty, Nutty