• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Christie at Home
  • Asian Recipes
    • By Region
      • Chinese
      • Filipino
      • Indonesian
      • Japanese
      • Korean
      • Malaysian
      • Taiwanese
      • Thai
      • Vietnamese
    • By Course
      • Mains
      • Breakfast
      • Dessert
      • Appetizers/Sides
      • Beverages
      • Snacks
  • Shop
  • Subscribe
  • ABOUT
    • Work with Me
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Asian Recipes
  • Shop
  • About
  • Newsletter Subscription
  • Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Dessert » Rose Pandan Coconut Sago

    Rose Pandan Coconut Sago

    Last Modified: November 17, 2020 - Published by: christieathome - Comments: 13 Comments

    Jump to Recipe Print Recipe

    Rose Pandan Coconut Sago. Vegan, dairy-free, light and refreshing! One of my favourite and easiest Asian desserts. It only calls for 5-ingredients and 20 minutes.

    The combination of the pandan with the rose flavours and the chewy sago make this one of my favourite desserts in Asian cuisine!

    In Asia, you will see many variations of this rose pandan coconut sago dessert with different types of jellies, fruits or other flavour combinations. But I really wanted to create my own variation to using rose syrup!

    Rose Pandan Coconut Sago

    This Rose Pandan Coconut and Sago dessert is really easy to make. You are literally boiling the tapioca in one pot, colouring them with the respective ingredients and in another pot boiling coconut beverage or coconut light milk.

    My Pandan Rose Coconut Sago is the perfect dessert to impress guests thanks to the beautiful layers you can create! Or you don't have to get too fancy and just throw it all into the same bowl, mix it up and serve.


    This version is also naturally sweetened with maple syrup not Chinese Rock Sugar but hey, go for it if that's what you have in your pantry!

    Other recipes you may like!

    Coconut Mango Sago
    Pandan Coconut Jelly
    Rose Coconut Jelly
    Mango Coconut Jelly
    Pomegranate Coconut Jelly
    Coffee Coconut Jelly

    what is tapioca?

    Tapioca is a starch extracted from cassava root. It consists of almost pure carbs and contains very little protein, fiber, or nutrients. Tapioca has become popular recently as a gluten-free alternative to wheat and other grains [Source: Healthline].

    It’s commonly used in Asian desserts and it possesses a wonderful soft chewy texture. They are also sooo cute!

    where i can buy tapioca pearls?

    You can usually source it at most Asian grocers in the dessert aisle. The one you want to look for are the tiny ones not the big brown ones. You can also purchase it online.

    For this recipe

    You will need the following ingredients for my Rose Pandan Coconut and Sago pudding:

    • ⅓ cup small pearl tapioca
    • ½ tsp Pandan extract
    • 1 tsp rose syrup
    • 2 cups coconut beverage
    • ¼ cup maple syrup

    How to make Rose Coconut Pandan Sago

    1. Boil tapioca for 20 minutes until soft and translucent. Strain and rinse under cold water. Then submerge it in water to keep it from drying out.
    2. In another pot, boil 2 cups of coconut beverage along with maple syrup. Bring to a boil and remove off heat. Allow this to cool in the refrigerator.
    3. Divide tapioca into 3 portions. Add Pandan extract to one portion and mix. Add rose syrup to the second portion and mix. Leave the last portion as is.
    4. Add some coconut milk to each portion to loosen the tapioca and stir to combine.
    5. When ready to serve, spoon a portion of each pudding into a bowl and enjoy with fresh fruit.
    Rose Pandan Coconut Sago

    Give it a try!

    Well I hope you give my Rose Pandan Coconut Sago recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

    Thanks for visiting my blog! If you enjoyed this Rose Pandan Coconut Sago recipe, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!

    Made this recipe and loved it?

    If you could leave a star rating for my rose pandan coconut sago pudding, I would greatly appreciate it 🙂 Thanks so much!

    Take care,
    Christie

    *This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs

    Rose Pandan Coconut Sago

    Rose Pandan Coconut Sago (20-min. Recipe)

    christieathome
    Rose Pandan Coconut Sago. Vegan, dairy-free, light and refreshing! One of my favourite and easiest Asian desserts. It only calls for 5-ingredients and 20 minutes.
    5 from 10 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Dessert
    Cuisine asian, Chinese
    Servings 4 small servings
    Calories per serving 134 kcal

    Ingredients
      

    • ⅓ cup tapioca pearl
    • ½ tsp Pandan extract
    • 1 tsp rose syrup
    • 2 cups coconut milk beverage (not whole fat canned coconut milk)
    • ¼ cup maple syrup

    Instructions
     

    • Boil tapioca for 20 minutes until soft and translucent. Strain and rinse under cold water. Then submerge it in water to keep it from drying out.
    • In another pot, boil 2 cups of coconut beverage along with maple syrup. Bring to a boil and remove off heat. Allow this to cool in the refrigerator.
    • Divide tapioca into 3 portions. Add Pandan extract to one portion and mix. Add rose syrup to the second portion and mix. Leave the last portion as is.
    • Add some coconut milk to each portion to loosen the tapioca and stir to combine.
    • When ready to serve, spoon a portion of each pudding into a bowl and enjoy with fresh fruit.
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
    Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

    Suggested Equipment & Products

    Measuring Set
    Small pot
    Sieve
    Nutrition
    Calories: 134kcal | Carbohydrates: 29g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Sodium: 2mg | Potassium: 47mg | Fiber: 1g | Sugar: 16g | Calcium: 74mg | Iron: 1mg
    Course Dessert
    Cuisine asian, Chinese
    Keyword coconut and sago dessert, coconut and sago pudding, coconut pandan sago, coconut sago pudding, coconut sago recipe, easy coconut sago pudding recipe

    Suggested Products

    « Dakbokkeumtang Korean Chicken Stew
    Hong Kong Tomato Macaroni Soup »

    Reader Interactions

    Comments

    1. Leanne

      March 20, 2020 at 4:45 pm

      5 stars
      I need to try Pandan extract! This is so pretty Christie. And I love an easy dairy-free dessert, so this is perfect for me! Happy weekend. I hope you're doing well.

      Reply
    2. Never Ending Journeys

      March 22, 2020 at 2:22 pm

      5 stars
      What a delicious dessert! I love desserts that use tapioca.

      Reply
    3. Heidi | The Frugal Girls

      March 23, 2020 at 5:38 pm

      5 stars
      I am really loving the 5th ingredient. So yummy!

      Reply
    4. Katherine | Love In My Oven

      March 23, 2020 at 11:34 pm

      5 stars
      I just can't get over the color! This would definitely impress guests (whenever we will have guests again, ha)! Looks terrific Christie!

      Reply
    5. Rosemary Squires

      March 24, 2020 at 10:43 am

      5 stars
      I am still in awe at how beautiful this is!! It reminds me of bubble tea-- but even better. I'm happy you're staying positive through all of this. There is always something to be grateful for.

      Reply
    6. Molly

      March 24, 2020 at 4:45 pm

      5 stars
      This tasted so good! It was really easy to make. I love your recipes!

      Reply
    7. Sherri

      April 01, 2020 at 10:01 am

      5 stars
      Love how quickly this beautiful dessert comes together! And I love your positivity with everything that is going on! Taking walks has definitely been helping me and my family to feel good. 🙂

      Reply
      • christieathome

        April 01, 2020 at 1:52 pm

        Thanks Sherri! I appreciate your kind words on my dessert. I'm glad walks are helping you and your family feel good during this time.

        Reply
    8. Katerina

      April 03, 2020 at 8:10 am

      5 stars
      You have sold me on Pandan extract - I really need to look for it. And these rainbow colours are so pretty. What an impressive dessert, Christie!

      Reply
    9. Kyllie

      September 18, 2020 at 12:39 am

      Hi, what is coconut beverage exactly?
      Thanks

      Reply
      • christieathome

        September 19, 2020 at 5:04 pm

        It is a lighter version of canned coconut cream. It’s more thinner like a milk, unlike coconut whole fat cream.

        Reply
    10. Nina

      September 19, 2020 at 4:39 pm

      Do you think jasmine syrup could be used in place of the rose syrup? It’s the one thing I forgot at the Asian grocery...thanks!

      Reply
      • christieathome

        September 19, 2020 at 5:03 pm

        Hi Nina, sure! You can try that. I haven’t personally tried that. But after googling what it should taste like, it sounds very similar to Rose syrup so it should work well!

        Reply

    Enjoyed my recipe? Leave a rated review! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Christie

    Christie is an Asian Recipe Blogger sharing delicious recipes that you can make at home! Her goal is to make Asian cooking approachable and less intimidating. With a social media following of over 500k, she has been featured on Buzz Feed Tasty, Food52, The Kitchn and more! Christie's recipes have been made over and over again by her loyal readers.

    More about me →

    Footer

    Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Footer

    ↑ back to top

    Home

    • Home
    • Asian Recipes
    • Shop
    • Privacy Policy

    Newsletter

    • Sign Up!

    Contact

    • About
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Christie at Home