This is a very simple soft Jelly made with Sago (Tapioca). I must credit Kelly Vimpani for this recipe. She shared her mum’s Pineapple Sago Pudding recipe on my Facebook page when I posted my Tapioca Matcha Milk Jelly recipe. As I have been asked a few times for this Pineapple Sago Pudding recipe, I altered it a little bit and rewrote it so that it would be easier for more people to understand it. Thank you, Kelly Vimpani, so much.


4 to 5 Servings


2 cups Water
1/4 cup Small Tapioca Pearls *I used McKenzie’s Seed Tapioca (Sago)
*Note: You can increase the amount for firmer texture, but 1/3 cup is the maximum. Do not add too much extra.
1 can (440g) Pineapple Pieces in Juice (NOT in Syrup) *You can purchase Pineapple Slices and cut them into small pieces
2 tablespoons Golden Syrup OR Honey *add extra to suit your taste
2 tablespoons Sugar *optional, but I add 2 tablespoons

  1. Place Water in a saucepan, add Sago (Small Tapioca Pearls), and soak for 1/2 to 1 hour. *Note: Soaking time depends on the product. Some Tapioca Pearls need to be soaked longer. Follow the instruction on the package.
  2. Drain the canned Pineapple Pieces and save the Juice. You should get at least 1/2 cup Juice.
  3. After soaking the Sago, add the saved Juice (about 1/2 cup) to the saucepan, and bring to the boil over medium heat. Cook, occasionally stirring, for 5 to 10 minutes OR until transparent. Remove from the heat and set aside. Small white dots in Sago, if there are any, will disappear.
  4. Add Golden Syrup (OR Honey) to sweeten. I added 2 tablespoons Sugar for extra sweetness. Once it is sweetened, add Pineapple Pieces, and gently mix to combine.
  5. Spoon the mixture into serving glasses. When cool enough, leave them in the fridge and chill.