Pandan Coconut Mango Sago Pudding

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.

Ingredients:

• 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

Method:

1. Pour the sago, milk and water into a pot on the stove, stir and leave for 30 minutes.
2. Put the pot on a medium heat and stir until the Sago has absorbed most of the liquid, is translucent and sticky.
3. Add sugar and the Pandan and stir to combine.
4. Spoon into a bowl and place in the fridge for 3 hours.
5. Get 4 glasses and spoon half the sago mix into the glasses evenly.
6. Sprinkle with half of the coconut, mango and crumbled biscuits.
7. Spoon the remaining sago mix into the glasses.
8. Top the glasses with remaining coconut, biscuit and mango.
9. Enjoy.

Step 1

Step 2

Step 8

Step 8

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