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Rose Pandan Coconut Sago

Rose Pandan Coconut Sago (20-min. 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.
5 from 10 votes
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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



  • 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.
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Suggested Equipment & Products

Measuring Set
Small pot
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