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Thai Coconut Sago Pudding

Creamy Thai Coconut Sago Pudding: A Tropical Delight

Discover the exquisite flavors of Thai Coconut Sago Pudding, a gluten-free and dairy-free dessert combining coconut milk and palm sugar.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Chilling Time 2 hours
Total Time 3 hours 45 minutes
Servings: 4 ramekins
Course: Desserts
Cuisine: Thai
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Custard
  • 4 large Eggs Consider using one less for a softer texture.
  • 3/4 cup Palm Sugar Can be substituted with brown sugar.
  • 400 ml Coconut Milk Coconut cream can be used for a richer texture.
  • 1 teaspoon Jasmine Extract or Pandan Juice Use pandan for a green hue and natural aroma.
  • 1 pinch Salt Enhances the sweetness.
For Serving
  • 1 cup Sticky Rice Complements the custard beautifully.
  • 1/4 cup Toasted Coconut Adds crunch and flavor.
  • 1 cup Fresh Fruit Mango slices work wonderfully.

Equipment

  • Mixing Bowl
  • Ramekins
  • Baking dish
  • Whisk
  • fine sieve

Method
 

Preparation Steps
  1. Preheat your oven to 300°F (150°C).
  2. In a mixing bowl, crack the eggs and whisk until pale and frothy. Gradually mix in palm sugar until dissolved.
  3. Pour in coconut milk and add jasmine extract or pandan juice. Whisk until smooth.
  4. Strain the mixture through a fine sieve into another bowl (optional).
  5. Divide the custard mixture evenly among four ramekins.
  6. Place ramekins in a larger baking dish and pour boiling water into the outer pan, halfway up the ramekins.
  7. Bake for approximately 90 minutes until the center is set but slightly jiggly.
  8. Remove from water bath and let cool slightly, then refrigerate for at least 2 hours.

Nutrition

Serving: 1ramekinCalories: 200kcalCarbohydrates: 32gProtein: 3gFat: 8gSaturated Fat: 7gMonounsaturated Fat: 1gCholesterol: 200mgSodium: 50mgPotassium: 250mgFiber: 1gSugar: 15gCalcium: 5mgIron: 2mg

Notes

Ensure to check the temperature during baking and keep water bath filled for even cooking.

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