10 May 2006

Sago with Coconut Milk Dessert

Due to popular demand (ok.. maybe only two requests), I've decided to post online my recipe for Sago with Coconut Milk dessert.


  • 4 Soupspoons of Sago (can be replaced with Tapioca Pearls)
  • 4 1/2 Cups of water
  • 1 Can of Thin Coconut Milk
  • 1 Pandan leaf (tied into a knot)
  • 1/4 Cup of sugar (you can add more if you like it sweeter)
  • 1/4 Rockmelon (cut up into small 1/2 cm cubes - you can substitute this with watermelon or honeydew)


Pour coconut milk into a saucepan, add the pandan leaf and bring to boil while adding in the sugar. Stir constantly. Add 1/2 cup of water into the mixture and continue to simmer for an additional 5 minutes on low heat. Remove the saucepan and place into a basin of cold water. Once the coconut milk reaches about room temperature, poor the contents into a large bowl and refridgerate.

While the coconut milk is cooling, bring the 4 cups of water to boil in another saucepan. Add in Sago and continue to boil for 5 minutes. Stir constantly so that the Sago won't stick to the bottom of the saucepan. After 5 minutes, turn the heat off and place the lid over the saucepan for 10 minutes. Once you remove the lid, the sago should appear all transparent (Don't worry, you haven't lost all your Sago!!). Run cold water over the saucepan while pouring the contents into a seave and continue to run cold water over the sago for a couple of minutes.

Stir the sago into the coconut milk and continue to refridgerate. Cut up the Melon into small cubes and add into the sago & coconut milk mixture.

Your Sago and Coconut Milk Dessert is now ready to serve !


  • The pandan leaf can be removed prior to refrigerating the mixture.
  • The dessert is ready to serve once you add in the melon. However, you can continue to refrigerate it.
  • If you are using watermelon instead - it doesn't mean 1/4 of the watermelon (unless the watermelon is tiny!) You should only need about 1-2 cups of the fruit - depending on how small you manage to cut up the cube pieces.
  • Try tasting the coconut milk mixture before refrigerating it. Add more sugar if it isn't sweet enough.
  • If you are not worried about calories and prefer a creamer tasting dessert, normal coconut milk can be used instead.
  • You must stir the coconut milk constantly while simmering it. Otherwise the mixture has a tendency to 'spit' !
  • The Dessert should last up to 2-3 days if kept refrigerated.
  • The whole process takes about 30-40 minutes to complete.
  • This recipe serves 2-3 people

Hope this is easy enough to follow.. Have fun !


  1. We just made this from your recipe. Well actually my wife made it and I sat there asking how long before it will be ready to eat.
    Tastes as good as the shop ones!

  2. Hi MrVampire... thanks for visiting and letting me know the recipe works and tastes ok.. :)

  3. Hi Lis, I'm from the U.S., and we don't have pandan leaf near where I live.  Are there any substitutes, or would it make a huge difference in the taste if there's no pandan leaf used in the recipe?  Thanks =)

  4. Hi Lee Ann..  Pandan is a flavouring that gives the dessert a bit more depth.  It kinda has a piney\citrusy overtones.  If you don't have access to any...It can be omitted.  :)

    A substitute (if you can find any).. is to use a couple of drops of Pandan essence instead.  In Australia, these can be found in Asian grocery shops. 


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