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This fruity Sago recipe is a vegan, dairy-free, and gluten-free dessert pudding made with sago pearls, coconut milk, papaya, pomelo, and your favorite natural sweetener. It’s quick and easy to make and so delicious!
What is Sago?
Sago is a type of starch that comes from palm trees. It’s a popular ingredient in Southeast Asia, especially Malaysia. They are often used in desserts such as puddings and custards and other baking because they thicken things up without any gluten.
The pearls are small, white, opaque balls that are similar in appearance to tapioca pearls. However, they are not the same thing. Tapioca comes from cassava root and is more commonly found in South America. Sago has smaller pearls than most tapioca.
Sago pearls are used in variations of pudding, such as mango sago pudding, coconut sago pudding, and pomelo sago. These desserts are typically found in Hong Kong-style dessert shops or Cantonese restaurants. Today, I’m making papaya and pomelo pudding, completely homemade!
You can find sago pearls in most Asian food stores near rice and grains. If you can’t find them for this recipe, small tapioca pearls will also work.
What Makes This Recipe Great
If you love boba tea or tapioca pudding, you’re going to really love this fruity sago recipe. The pudding has a mild, slightly sweet flavor and a smooth, creamy texture. It’s similar to chia pudding and has just the right amount of sweetness.
Sago pudding is a popular Southeast Asian dessert. It is often flavored with a variety of ingredients, but todayI’ve added tropical and citrus fruits for the perfect blend of sweetness and tartness. The result is a refreshing, satisfying, and totally vegan dessert you won’t want to share!
Making this simple pudding is quick and easy. All you need is a pot and a stove to whip up a big batch of creamy, sweet, and delicious sago dessert!
Ingredient Notes
Pudding Recipe
- Sago: You can find this at most Asian markets or grocery stores. The pearls expand quite a bit when cooked, so a little goes a long way.
- Canned Coconut Milk: I recommend full-fat coconut milk for the richest flavor and creamiest texture. You can also use a can of coconut cream if desired.
- Sweetener: You can use any kind of sweetener you like. I recommend maple syrup or coconut sugar. Though cane sugar will also work.
- Salt: Just a pinch helps enhance the other flavors in your pudding.
- Vanilla Extract: Optional
to garnish (optional)
- red papaya
- red grapefruit
- pomelo
- golden raspberries
- toasted coconut flakes
- coconut condensed milk
- mango chunks
Step-by-Step Instructions
- In a large pot, bring 5 cups of water to a boil. Add your sago pearls and cook according to package directions, stirring frequently. Pearls should become clear once fully cooked.
- Drain and rinse your pearls in a fine mesh strainer with cold water, then return to the pot. Add coconut milk (adjust to your desired consistency, use less for a thicker pudding, use more for more of a soup), along with maple syrup or coconut sugar and salt to taste. Keep in mind the pudding will thicken up as it sits, so add more coconut milk than you think you’ll need.
- At this point, you can add mashed papaya, grapefruit, and pomelo chunks into the pot to add flavour, or you can simply serve them as toppings.
- Finally, transfer the mixture into a large bowl and allow it to chill in the fridge. To serve, garnish with toppings of choice.
Topping Ideas
You can mix things into your sago pudding if you like to infuse it with flavor, or simply add your favorite toppings to each serving. I like to lean into the classic Southeast Asian flavors when choosing toppings for this dessert. My favorites include:
- Tropical fruits like papaya or mango
- Citruses like pomelo, red grapefruit, or oranges
- Tart berries like golden raspberries
- Nuts like toasted coconut or cashews for crunch
- Condensed coconut milk for added creaminess and sweetness
Expert Tips
- Tapioca Substitution: If you are cooking tapioca pearls instead of sago, the same instructions apply. Keep in mind that you will want to find small tapioca pearls if using to substitute. Cooking times may need to be adjusted depending on the size of the tapioca pearls.
- Flavors: If you prefer a different flavor, that’s ok! There are so many flavors that work with this sago recipe very well. Because the pudding base is a standard recipe, it’s easy to transform into whichever flavor you like.
- Variations: To make a Mango Sago recipe, simply swap the fruit topping for mango chunks. To make the actual pudding mango flavored, throw some mango cubes into a blender, blend until smooth, and add a little mango puree to the pudding along with the coconut milk and other ingredients.
Serving Tips
- Typically, sago pudding is served chilled. So you can make your dessert ahead of time and chill it in the fridge until you’re ready to serve.
- Serve with desired toppings, or even do a “pudding bar” where the pudding can be customized to each guest’s liking with various toppings.
Storage Tips
- Store leftovers in an airtight container for up to 4 days. Use additional coconut milk to loosen the pudding and give it a good stir. Then serve with toppings and enjoy!
Recipe FAQs
Sago and tapioca are similar in some ways, but they are not exactly the same. They are both made from starch, but they come from different plants. Tapioca comes from the cassava root, and sago comes from palm trees.
It has a very mild, neutral taste which makes it a super versatile ingredient that takes on the flavors of the ingredients added to it. In this case, the coconut milk, sweetener, and added fruit make it a sweet, delicious dessert.
Typically, the best way to cook them is in boiling water. This will soften the pearls into the gelatinous texture that is needed for pudding.
Sago is made from the starch taken from tropical palm stems. Specifically, sago palm trees are native to Southeast Asia, which is why the pearls are a staple item in many of the countries in this region.
More Vegan Pudding Recipes
Pumpkin Cheesecake Chia Pudding
Healthy High Protein Banana Pudding
Raspberry Cardamom Rose Chia Pudding Parfait
If you make this Sago Recipe, be sure to let me know what you think with a comment below! Follow me on Instagram for more delicious recipes!
Simple Sago Pudding Recipe with Papaya and Pomelo
Ingredients
- 5 cups water
- 1/2 cup sago pearls
- 1 can full fat coconut milk
- 1/4-1/3 cup maple syrup or coconut sugar*
- pinch of salt
- to garnish optional
- red papaya
- red grapefruit
- pomelo
- golden raspberries
- toasted coconut flakes
- coconut condensed milk
- mango chunks
Instructions
- In a large pot, bring 5 cups of water to a boil. Add your sago pearls and cook according to package directions, stirring frequently. Pearls should become clear once fully cooked.
- Drain and rinse your pearls in a fine mesh strainer with cold water, then return to the pot. Add coconut milk (adjust to your desired consistency, use less for a thicker pudding, use more for more of a soup), along with maple syrup or coconut sugar and salt to taste. Keep in mind the pudding will thicken up as it sits, so add more coconut milk than you think you'll need.
- At this point, you can add mashed papaya, grapefruit, and pomelo chunks into the pot to add flavour, or you can simply serve them as toppings.
- Finally, transfer the mixture into a large bowl and allow it to chill in the fridge. To serve, garnish with toppings of choice.
Notes
Expert Tips
- Tapioca Substitution: If you are cooking tapioca pearls instead of sago, the same instructions apply. Keep in mind that you will want to find small tapioca pearls if using to substitute. Cooking times may need to be adjusted depending on the size of the tapioca pearls.
- Flavors: If you prefer a different flavor, that’s ok! There are so many flavors that work with this sago recipe very well. Because the pudding base is a standard recipe, it’s easy to transform into whichever flavor you like.
- Variations: To make a Mango Sago recipe, simply swap the fruit topping for mango chunks. To make the actual pudding mango flavored, throw some mango cubes into a blender, blend until smooth, and add a little mango puree to the pudding along with the coconut milk and other ingredients.
Serving Tips
- Typically, sago pudding is served chilled. So you can make your dessert ahead of time and chill it in the fridge until you're ready to serve.
- Serve with desired toppings, or even do a “pudding bar” where the pudding can be customized to each guest's liking with various toppings.
Storage Tips
- Store leftovers in an airtight container for up to 4 days. Use additional coconut milk to loosen the pudding and give it a good stir. Then serve with toppings and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.