Orange Coconut Sago Pudding

Whilst in Brisbane last month my sister and I had a sago pudding and it was just divine, so of course I had to recreate it. 

Sago is a starch taken from the centre of the sago palm stems and is a common ingredient used in Indian dishes. According to “The New Oxford Book of Food Plants,” sago is also known as sabudana has a long history in traditional Indian medicine. It is used in combination with rice to cool the body. The nutritional content of sago is quite low given it is a carbohydrate. So this pudding is great because we are able to mix it with ingredients that offer essential vitamins and nutrients. 


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Ingredients: Serves 4

  • 3/4 cup sago 
  • 1 can coconut milk
  • 1 orange, juiced
  • 1 tbsp coconut sugar
  • 1 tsp cinnamon
  • 1/2 cup fruit, pureed. 
  • 4 tbsp protein (optional, recommended)


  1. In a saucepan add the sago and coconut milk and soak for 30 min.
  2. Add coconut sugar, cinnamon and orange juice. Stir to combined.  
  3. Over low heat, heat for 15min or until the liquid has absorbed. 
  4. Divide between 4 cups and place in the fridge for 10min.
  5. Meanwhile blend the fruit you desire and pour over the puddings before serving.


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