Sago Pudding
A sweet and comforting dessert made from sago pearls cooked in coconut milk and sweetened. It's a popular treat across many Pacific Islands, including Tuvalu, often served chilled and sometimes flavored with local ingredients.
🧂 Ingredients
- 1 cup Sago pearls(small pearls preferred)
- 4 cups Water(for boiling sago)
- 2 cups Coconut milk(full-fat)
- 1/2 cup Sugar(or to taste)
- 1 tsp Vanilla extract(optional)
- pinch Salt
👨🍳 Instructions
- 1
Rinse the sago pearls under cold water to remove impurities and drain well.
💡 Tip: This step helps prevent the sago from clumping. - 2
In a saucepan, bring the 4 cups of water to a boil. Add the rinsed sago pearls and cook, stirring occasionally, until they become translucent (about 10-15 minutes).
💡 Tip: Ensure the sago is fully cooked and transparent. - 3
Drain the cooked sago pearls and rinse them under cold water again. Set aside.
💡 Tip: Rinsing helps to remove excess starch and prevent a gummy texture. - 4
In the same saucepan, combine the coconut milk, sugar, vanilla extract (if using), and a pinch of salt. Heat over medium heat, stirring until the sugar dissolves.
💡 Tip: Do not boil the coconut milk vigorously; a gentle simmer is sufficient. - 5
Add the drained sago pearls to the warm coconut milk mixture. Reduce the heat to low and simmer for another 10-15 minutes, stirring gently, until the pudding thickens to your desired consistency.
💡 Tip: Stirring prevents the sago from sticking to the bottom of the pan. - 6
Remove from heat and let the pudding cool slightly. Serve warm or chilled.
💡 Pro Tips
- ✓For a richer pudding, use full-fat coconut milk.
- ✓Adjust the amount of sugar to your preference.
- ✓Traditional variations might include pandan leaves for fragrance or local fruits.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Serve with a drizzle of palm sugar syrup.
- Top with fresh tropical fruits like mango or banana.
- Add a pinch of cardamom or cinnamon for extra spice.