Coconut sago pudding

Coconut sago pudding

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  • 2 to 4
  • Easy
  • Dairy free
  • 5 minutes
  • 20 minutes


  • 140 g sago
  • 4 pieces mace
  • 1 x 10 cm piece orange rind
  • 1 x 10 cm piece lemon rind
  • 2 pups coconut milk
  • 50 g treacle sugar
  • creamed honey, for serving
  • For the pumpkin seed brittle
  • 80 g pumpkin seeds
  • 2 T white sugar

Cooking Instructions

1. To make the sago, place all the ingredients in a pan. Soak for 30 minutes, then simmer for 20 minutes over a low heat, stirring often, until the sago is soft.

2. To make the brittle, heat the sugar in a pan over a medium heat until it turns caramel in colour. Place the pumpkin seeds on a silicone baking mat, then pour over the sugar. Allow to cool, then crush.

3. Serve the sago warm with a sprinkle of brittle and a spoonful of honey.

Cook's note: The sago is also delicious served cold with sliced fresh fruit. Use almond or oat milk to replace the coconut cream. To jazz up the pudding, pour the mixture into a greased pudding dish and make a batch of the lemon queen of pudding’s meringue topping. Spoon the meringue over the sago with some marmalade or apricot jam and bake until the meringue is set

Find the lemon queen of puddings recipe here. 

Browse more warm pudding recipes here.

Photography: Andrea van der Spuy
Food assistants: Bianca Strydom & Irinja Bekker

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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