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!
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
- 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.
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
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Rose Pandan Coconut Sago (20-min. Recipe)
Ingredients
- ⅓ cup small pearl tapioca
- 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.
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.
What a delicious dessert! I love desserts that use tapioca.
I am really loving the 5th ingredient. So yummy!
I just can't get over the color! This would definitely impress guests (whenever we will have guests again, ha)! Looks terrific Christie!
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.
This tasted so good! It was really easy to make. I love your recipes!
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. 🙂
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.
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!
Hi, what is coconut beverage exactly?
Thanks
It is a lighter version of canned coconut cream. It’s more thinner like a milk, unlike coconut whole fat cream.
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!
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!