Pandan Coconut Mango Sago Pudding
For so long I have been experimenting with Pandan recipes ever since a friend challenged me to make a desert showcasing this ingredient.
I must say it was a harder challenge that I initially thought. I figured people through random ingredients my way with challenges all the time and I always come up trumps after numerous trial and error recipe attempts. This one though had me stumped – I was just not producing a recipe that was ticking the usual boxes.
I must have experimented with 6 different recipes from cakes, biscuits, ice-cream you name it as well as lots of different flavour combos from almond to pineapple to rice…
I finally landed on pudding, with the flavour combo of mango and roasted coconut.
As the pudding was going down the traditional route with Sago I wanted to modernise the recipe, whilst adding texture layers to the soft pudding pearls. To do this I used dried mango for some chewiness and broken plain sweet biscuits for the crunch.
The outcome, well it took me a looong time but I finally have a Pandan recipe that is scrumptiously satisfying.
- 1 cup sago
- 250ml water
- 450ml coconut milk
- ½ cup brown sugar
- 3 tbsn desiccated roasted coconut
- 3 tbsn dried mango, diced
- 1 tsn Pandan paste
- 50g Arnott’s Nice biscuits, broken into small pieces
- Pour the sago, milk and water into a pot on the stove, stir and leave for 30 minutes.
- Put the pot on a medium heat and stir until the Sago has absorbed most of the liquid, is translucent and sticky.
- Add sugar and the Pandan and stir to combine.
- Spoon into a bowl and place in the fridge for 3 hours.
- Get 4 glasses and spoon half the sago mix into the glasses evenly.
- Sprinkle with half of the coconut, mango and crumbled biscuits.
- Spoon the remaining sago mix into the glasses.
- Top the glasses with remaining coconut, biscuit and mango.
Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.