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Coconut Sago Pudding (Dim Sum-style)

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Coconut Sago Pudding (Dim Sum-style)
6-8 servings Easy
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Ingredients (7)

  • Water: 2-2.5 cups (if you are really creative you can use the juice of a fresh young coconut - makes a difference!)
  • Evaporated milk: 1 cup
  • Knox gelatin packages: 3-4 depending on how firm you want it
  • Cornstarch: 1/2 cup
  • Coconut milk (light is fine and healthier): 1 full can
  • Sugar: 1/2-1 cup depending on how sweet you want it
  • Yellow split peas or red beans: 1 cup boiled for 10 minutes / soft
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I’m not sure whether this is correctly called Sago pudding since I have my mom’s recipe with the title in Chinese (which I can’t read unfortunately). If you have ever been to dim sum and seen the white Jello-like blocks sometimes with red bean on the bottom – this is what the recipe is for!


  1. 1Pour the gelatin on top of 1 cup of water or coconut juice (not milk) to start the dissolving process. I just put it in the pan/pot I intend to “mold” the pudding in.
  2. 2Boil evaporated milk and coconut milk. Microwave is great and easy – put it in a pyrex measuring cup if you have a big one.
  3. 3Pour the milk into the gelatin and mix to fully dissolve gelatin.
  4. 4Combine cornstarch with remaining 1.5 cups of water and pour directly into the gelatin-milk mixture. The cornstarch will not dissolve and gives the pudding an interesting taste/texture.
  5. 5Add the beans. Extra credit for taking the meat of a young coconut, dicing it and putting into the pudding!
  6. 6Put in refrigerator to chill and firm.
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