Coconut Sago with Melon

Sago with palm sugar and coconut cream is a common dessert found in Malaysia. Here’s a very simple and more than quick version of one of my favourite childhood desserts, that’s dairy and gluten-free.
Prep Time 5 minutes
Cook Time 10 minutes
Course Dessert
Servings 4
Calories 185 kcal
Dairy Free, Gluten Free, Kid Friendly, Vegan


  • ½ cup sago or tapioca pearls
  • 2 ½ cup cold water
  • 3 tablespoons brown sugar muscavado or palm sugar to taste
  • ½ cup coconut cream
  • 1 ½ cups honeydew rock melon or mango, diced


  • Rinse sago in cold water and drain (to rinse off some of the starch). Put sago and water in a medium sized pot. Bring to the boil while stirring.
  • Simmer for 7-8 minutes or until sago is cooked. It is cooked when most of the white balls have turned clear and it is thick and gluggy.
  • Mix in sugar to taste, then swirl through coconut cream.
  • To serve, divide hot sago between bowls and top with diced melon.


Melon is delicious with sago, but this recipe would work great with any fruit – maybe berries or pineapple?