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Photo of Coconut sago puddings with mango by WW

Coconut sago puddings with mango

Total Time
1 hr 30 min
15 min
15 min
Sago is popular component in Asian dishes and the tropical coconut and mango flavours create a sweet treat that is perfect for summer days.


Light canned coconut milk

270 ml

Sago, dry

½ cup(s), (100g)

Lime zest

3 individual, 2cm thick strips

Fresh lemongrass

1 piece(s), pale section only, cut into 6cm lengths

Caster sugar

2½ tbs


1 medium, thinly sliced


  1. Combine milk, ½ cup (125ml) water, sago, rind and lemongrass in a medium saucepan. Set aside for 20 minutes to allow sago to soften.
  2. Place sago mixture over medium heat and bring to the boil. Reduce heat and simmer, stirring, for 10–15 minutes or until sago is translucent and thick (add more water if mixture seems to be drying out). Stir in sugar and set aside to cool slightly. Remove and discard rind and lemongrass.
  3. Divide pudding among 4 serving dishes. Cover and refrigerate until chilled and set. Serve topped with mango.


TIP: Popular in Asian desserts, sago is small white balls of starch that comes from palm trees. Find sago in packets in the dessert aisle of supermarkets or from Asian grocery stores.