Sago and coconut cream dessert with mango – a delicious recipe with sago, vanilla bean, coconut cream, coconut milk, sugar, fruits. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Soak sago overnight (big pearls).
2
I avoid smaller ones.
3
drain them in the morning and wash them under tap for a few seconds.
4
in a saucepan, mix coconut milk , sugar, vanilla bean.
5
add sogo to mixture and cook on medium heat.
6
let it cook till the sago becomes translucent completely.
7
keep stirring it.
8
keep on slow flame.
9
it make take some time to cook so we have to be a little be patient.
10
when it becomes translucent.
11
swith off the gas and keepn it to cool.
12
remove the vanilla pod and throw it.
13
add coconut cream to it once it is cooled.
14
since it has starch, it will have a slight gel like consistency when cooled.
15
take small ramekins and add mango puree to it.
16
then add the sago cream mix and top it with fruits.
218
kcal
Calories
7
g
Fat
20
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/2 cup sago, 1 stick vanilla bean, 1/4 cup coconut cream, 1 cup coconut milk pure, and more.
Yes, Sago and coconut cream dessert with mango falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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