DO NOT judge this dessert by this photo. I wish if I could have taken the photo as I was drizzling the Coconut Milk over the pudding. This rubbery pudding is delicious and I guarantee that. If you have never tasted Muscovado Syrup and Coconut Milk together, you got to try it. If you can’t find Muscovado, try Dark Brown Sugar.


2 Servings


1/2 cup Sago (Seed Tapioca) OR Small Tapioca Pearls
2 tablespoons Sugar
Muscovado Syrup to serve *see ‘Method 5’
Coconut Milk

  1. Place plenty of Water in a saucepan and bring to the boil. Add Sago (Seed Tapioca) and cook over medium low heat, occasionally stirring, for 15 to 20 minutes or Tapioca Pearls are almost transparent.
  2. *Note: Do not overcook Tapioca Pearls until completely transparent because they might dissolve in water. Small white dots will mostly disappear. Follow the instruction on the package.
  3. Drain, rinse under cold water, and return to the saucepan. Add Sugar and mix to combine, then spoon into jelly moulds. Place in the fridge and leave to set completely. *Note: Wet the jelly moulds with water before use.
  4. Enjoy the rubbery Sago Pudding with Muscovado Syrup and Coconut Milk.
  5. How to make Muscovado Syrup: Place 2 tablespoons Muscovado and 1 tablespoon Water in a small heat-proof bowl. Bring to the boil in the microwave and stir well. The syrup will thicken when cooled.