Coconut Sago Pudding (Popo's Coconut Sago Pudding)
Coconut Sago Pudding (Popo's Coconut Sago Pudding)
Ingredients
- 500 grams sago, small tapioca pearls
- 1000 ml water
- 3 tablespoons milk powder, mixed with 450 ml water
- 1 teaspoon vanilla extract, or alternative flavor like pandan essence
- 180 grams sugar, to taste (up to 200 grams)
- as needed oil spray
- as needed desiccated coconut, to coat
Instructions
- 1
Bring 1000 ml of water to a boil in a large pot.
⏱️ 5 min
- 2
Add the 500 grams of sago (small tapioca pearls) to the boiling water. Reduce the heat to a simmer and stir continuously to prevent the pearls from sticking to the bottom or burning. Continue stirring until the sago has absorbed all the water and the pearls are soft and translucent.
⏱️ 15 min
- 3
Gradually mix in the prepared milk powder solution (3 tablespoons milk powder mixed with 450 ml water), stirring well after each addition to ensure it is fully combined with the sago.
⏱️ 3 min
- 4
Once the sago is cooked and translucent, stir in 1 teaspoon of vanilla extract (or your chosen alternative flavor like pandan essence). Then, stir in 180 grams to 200 grams of sugar, to taste, until fully combined.
⏱️ 2 min
- 5
Lightly spray an appropriate tray (such as a rectangular ceramic dish) with oil spray. Pour the sago mixture into the oiled tray.
⏱️ 2 min
- 6
Cover the tray with cling film, pressing the film down directly onto the surface of the pudding to prevent a skin from forming. Refrigerate the mixture overnight (at least 8 hours) to allow it to set completely.
- 7
The next day, generously sprinkle desiccated coconut onto a clean chopping board or work surface.
⏱️ 1 min
- 8
Carefully turn the set sago pudding from the tray onto the bed of desiccated coconut.
⏱️ 1 min
- 9
Sprinkle more desiccated coconut on top of the sago pudding block to make handling easier. Using a sharp knife, slice the pudding into your desired shapes (e.g., rectangular pieces).
⏱️ 3 min
- 10
Take each sliced piece and thoroughly coat it in desiccated coconut. You can do this by gently tossing individual pieces in a bowl of desiccated coconut to ensure full coverage.
⏱️ 3 min
- 11
Store the finished Coconut Sago Pudding in an airtight container in the refrigerator for up to 5 days. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Coconut Sago Pudding (Popo's Coconut Sago Pudding)
- 500 grams sago, small tapioca pearls
- 1000 ml water
- 3 tablespoons milk powder, mixed with 450 ml water
- 1 teaspoon vanilla extract, or alternative flavor like pandan essence
- 180 grams sugar, to taste (up to 200 grams)
- as needed oil spray
- as needed desiccated coconut, to coat
Instructions
- 1
Bring 1000 ml of water to a boil in a large pot.
⏱️ 5 min - 2
Add the 500 grams of sago (small tapioca pearls) to the boiling water. Reduce the heat to a simmer and stir continuously to prevent the pearls from sticking to the bottom or burning. Continue stirring until the sago has absorbed all the water and the pearls are soft and translucent.
⏱️ 15 min - 3
Gradually mix in the prepared milk powder solution (3 tablespoons milk powder mixed with 450 ml water), stirring well after each addition to ensure it is fully combined with the sago.
⏱️ 3 min - 4
Once the sago is cooked and translucent, stir in 1 teaspoon of vanilla extract (or your chosen alternative flavor like pandan essence). Then, stir in 180 grams to 200 grams of sugar, to taste, until fully combined.
⏱️ 2 min - 5
Lightly spray an appropriate tray (such as a rectangular ceramic dish) with oil spray. Pour the sago mixture into the oiled tray.
⏱️ 2 min - 6
Cover the tray with cling film, pressing the film down directly onto the surface of the pudding to prevent a skin from forming. Refrigerate the mixture overnight (at least 8 hours) to allow it to set completely.
- 7
The next day, generously sprinkle desiccated coconut onto a clean chopping board or work surface.
⏱️ 1 min - 8
Carefully turn the set sago pudding from the tray onto the bed of desiccated coconut.
⏱️ 1 min - 9
Sprinkle more desiccated coconut on top of the sago pudding block to make handling easier. Using a sharp knife, slice the pudding into your desired shapes (e.g., rectangular pieces).
⏱️ 3 min - 10
Take each sliced piece and thoroughly coat it in desiccated coconut. You can do this by gently tossing individual pieces in a bowl of desiccated coconut to ensure full coverage.
⏱️ 3 min - 11
Store the finished Coconut Sago Pudding in an airtight container in the refrigerator for up to 5 days. Enjoy!