#cnv26 This Coconuts’ Sago Fruit Pudding is a delightful, cooling dessert that perfectly balances textures and flavors. Using coconut milk as a base for sago creates a wonderfully rich, creamy, and dairy-free (or reduced-dairy) alternative to traditional milk-based puddings, making it light yet indulgent.
Soak the sago for 30 minutes, then drain thoroughly.
In a saucepan, bring the coconut water to a boil, add the sago, and cook on low heat until the pearls become completely translucent.
Stir in the coconut milk and sugar . Simmer for another 2–3 minutes until the mixture thickens slightly.
Remove from heat and stir in the vanilla or cardamom. Let it cool completely.
In your individual serving bowls, place a generous layer of chopped seasonal fruits at the bottom. Pour the cooled coconut-sago pudding over the fruit.
Finish: Chill in the refrigerator for at least an hour. Just before serving, garnish with your precision-cut kiwi slices and top each with a single grape.
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