Coconut Sago Puddings (椰香西米布丁)



I was rather surprised to see this recipe in my favourite dessert cook book .“The Essential Dessert Cookbook Page” – a cookbook that have been with me for years and is full of Western desserts.


When I read the recipe, I was shocked to see that the ingredients are all tropical ingredients using sago, lemon grass, palm sugar etc.…I have therefore decided to try this tropical desserts and slightly tailored to be more localized.


I was surprised that the taste of lemon grass blends well with coconut milk and overall the taste is very much like our Gula Melaka Sago Puddings and it is definitely a presentable dessert to serve our guests.




Recipe adapted from: Coconut Sago Puddings– “The Essential Dessert Cookbook Page 211 Published by Murdoch Books, 2007”


  • 200 grams or ml of coconut milk
  • 100 grams of grated palm sugar (Gula Melaka or Gula apong)
  • 250 grams of sago balls (either white or green)
  • 1 stem of lemon grass
  • 1 teaspoon of grated lime rind (not in picture)
  • 1 egg white
  • 750 grams of plain water

Palm Sugar syrup

  • 200 grams of palm sugar
  • 3 tablespoons of water



  • Lightly greased metal muffin cups or any other container of your choice.


  • Soak the sago balls in some water for about 5 minutes. The sago balls will expand and absorb the water. Set aside for later use.
  • In a pot, add water, coconut milk, lemon rind, palm sugar and bruised lemon grass. Add the soaked sago balls and cook under low to medium heat under the sago balls are thick and transparent. Remove from heat and throw away the lemon grass. Set aside for cooling.


  • Beat the egg white into stiff peak and gently fold into the sago.


  • Spoon the mixture into the greased muffin cups and let it chilled until set which took about 1.5-2 hours.

  • For the palm sugar syrup ,add 3 tablespoons of water to the palm sugar and microwave for 30 seconds to one minute. Stir until the sugar had completely dissolved.  If you do not have a microwave, melt the sugar over the stove under low to medium heat until it dissolves.

  • For assembly, have a serving plate ready, dislodge one pudding on the plate, drizzle the palm sugar syrup on the puddings and decorated with fresh fruits of your choice.



A rather short post and I am please with this recipe. I hope that you can give it a try and it is especially presentable when entertaining guests..


Hope you like the post today. Cheers and have a nice day.


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 15 October 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  


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