1 min read

Creamy Sago Pudding

Creamy Sago Pudding
Sago (Tapioca) pudding served with a blueberry compote and tuile buscuit.

Immerse yourself in a delicious thick, velvety sago (tapioca) pudding, topped with a vibrant blueberry compote.

This sumptuous dessert offers a symphony of textures and flavours, and is also egg and dairy free. It's so quick and easy, yet looks and tastes amazing.


Makes six ramekin sized serves.

  • 1/3 cup sago or tapioca pearls
  • 2 cups coconut milk (or milk of choice)
  • 1/2 cup coconut cream (or use more milk)
  • 1/2 cup granulated sugar (I used raw sugar)
  • 1 teaspoon vanilla essence
  • 1 recipe blueberry compote to serve


  • In a small pot combine the sago pearls, coconut cream and coconut milk.
  • Leave it for about 30 minutes for the pearls to thicken.
  • Add the sugar and place over a medium heat.
  • Once it starts to simmer, reduce the heat to low and gently stir for about 10 minutes or until the pearls are transparent.
  • Add in the vanilla essence.
  • Pour into 6 small dessert ramekins and refrigerate for at least 4 hours.

I served this with a blueberry compote and tuile biscuit.