CF 7/60 Sago Pudding with Coconut flesh and Mango for Juliana

CF sago pudding for JulianaCF sago pudding1 for JulianaCF sago pudding2 for JulianaCF sago pudding3 for JulianaCF sago pudding4 for JulianaCF sago pudding5 for Juliana
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m


1/2 cup Sago/Tapioca (Western brand seed Tapioca)

1 1/2 cup of water

1 cup fresh coconut water

1 cup fresh coconut flesh (white jelly)

300g or 1 medium ripe mango flesh (roughly chopped or sliced)

1/2 cup condensed milk or coconut cream (see variations)

1 pinch of salt

a drop of red food colouring (optional)

a few drops of coconut essence

mint leaves for decoration


On a stove top bring all liquids except milk to boil then add the sago/tapioca seeds into it and simmer on medium heat and stir often enough to stop the sago from catching on the bottom of the pan. Cook for approx ten minutes or until the sago looks transparent. Now add the milk, colouring,  salt and essence. Cook for a further 5 minutes. Add the coconut flesh and mango reserving a few for decoration. Stir all through and place them in 4 clear serving glasses/cups. Decorate as desired with the mint leaves to enhance the appearance!

Variations and My Story

Thank you to Juliana for your recipe request and your kind donation towards my documentary project. You may use coconut milk (vegan & dairy free alternative) replacing water/condensed milk. If omitting condensed milk then in the liquid mixture add 1/2 cup of sugar then follow the recipe. Mango puree can be added in several layers into the cup in between sago to create a strong mango presence. The colour is optional so you may leave it white so that the mango colour is more obvious. Leave the pudding in the fridge till chilled, roughly an hour. For those who have a sweet tooth enjoy the pudding with some liquid concentrated palm sugar drizzled over it.  I used the Western variety of bought sago instead of the Asian variety. You’ll find that the Asian variety does require more prolonged cooking. For a quick result use what is on our normal grocery shelf at your supermarket.  I hope you enjoy this recipe and share it with others and hopefully I can create more for others who are keen to support my documentary project. Cheers Juliana. :) xx

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