Sago Pudding

By Hetty Lui McKinnon

Updated October 10, 2023

  • Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.
Media 1 of 1
Total Time
40 minutes, plus 2 hours' chilling
Prep Time
5 minutes
Cook Time
35 minutes, plus 2 hours' chilling
Rating
4(228)
Comments
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In Southeast Asia, sago or tapioca pearls are combined with coconut milk or cream to make a jiggly lightly-sweet pudding eaten for dessert or a snack. While it’s widely known as sago pudding, it is often made with tapioca since sago is harder to find. (You will often see tapioca packaged and sold as sago). Tapioca is extracted from the cassava root, while sago comes from the spongy insides of tropical palm plants, but they can be used interchangeably in this recipe. After cooking, the pearls will be very sticky, but rinsing them well will remove some of the excess starch. Eat the pudding warm as a soup, at room temperature, or chilled; it thickens as it cools. The beauty of sago pudding is that it is endlessly adaptable: Top with seasonal fresh fruit, compote, canned lychees or swirl through with mango purée. As is common with Chinese desserts, this pudding is not-too-sweet, so top with your favorite sweetener until it’s just the way you like it.

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Ingredients

Yield:6 servings

  • 1 cup sago or small pearl tapioca (not quick-cooking)

  • 1 (14-ounce) can unsweetened coconut cream

  • ¼ cup maple syrup or brown sugar (plus more to serve)

  • 1 teaspoon vanilla extract

  • Fresh fruit, such as mango, melon or berries, to serve (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

44 grams carbs; 379 calories; 1 gram monosaturated fat; 20 grams saturated fat; 23 grams fat; 3 grams fiber; 5 milligrams sodium; 3 grams protein; 17 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of water to a boil, then reduce the heat to medium, and add the tapioca or sago. Cook for 10 minutes, stirring every few minutes. Turn off the heat. Cover and let it sit for another 10 to 15 minutes until the pearls are translucent. Drain in a very fine sieve, and rinse them under cold water.

  2. Step 2

    Meanwhile, pour the coconut cream into a medium saucepan, along with the maple syrup or brown sugar, vanilla extract and ½ cup of water. Stir over medium–low heat for 2 minutes until well combined and smooth, then remove from the heat. Add the pearls to the coconut mixture and stir well.

  3. Step 3

    Transfer the sago pudding to a bowl or separate into smaller bowls or glasses. Allow to cool completely, then chill in the fridge for at least 2 hours. It will thicken into a pudding as it cools.

  4. Step 4

    Serve alone or with fresh fruit with a drizzle of maple syrup or a scattering of brown sugar (or another sweetener).

Tips

  • Ideally the tapioca or sago pearls should be used immediately after cooking, but if necessary, they can be drained, then transferred to a large bowl of cold water (which will make them less sticky) and held at room temperature for up to an hour.

  • Make sure you add the pearls to boiling water. They will clump together if added to cold water.

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Ratings

4 out of 5
228 user ratings
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Comments

Thara

The Indian version of sago pudding is sabudana kheer or javarshi paayasam. Yummy either way. The Indian version includes cardamom and saffron and a generous garnish of cashews and raisins lightly toasted in ghee. Divine!

GES

Coconut cream is more like cream (higher fat content) and coconut milk is more like water.

Jane Norton

Is the coconut milk mentioned in the intro truly interchangeable with the coconut cream in the recipe, or would it make a much less firm pudding?

Elizabeth Sharp

I used large pearl tapioca and it was still hard after. I saw later the the bag said to soak it overnight before cooking. So if you use large pearl make sure to do that.

Elisha

I felt like it needed more pudding and less tapioca as it's a bit bland. very refreshing but I feel like this recipe needs adjusting.

lex

has anyone tried agave instead of maple syrup or brown sugar?

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