Sabudana Kheer (Sago Pudding with Coconut Milk)
Tiny tapioca pearls cooked in coconut milk with cardamom and saffron until glossy, creamy and dairy free.
- Time35 min plus soaking
- LevelEasy
- Costabout £0.85 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the soaked sago in a sieve and drain well.
- 2
Pour the oat milk and half the coconut milk into a heavy pan. Bring to a gentle simmer, then add the sago.
- 3
Cook on a low heat for 15 to 20 minutes, stirring often, until the pearls turn translucent and soft.
17 min 30 s - 4
Add the rest of the coconut milk, sugar, cardamom and saffron and simmer for 5 minutes, stirring, until thick and glossy.
5 min - 5
Meanwhile, warm the coconut oil in a small pan and fry the raisins for 1 minute until plump. Stir them in.
- 6
Serve warm or chilled. It thickens as it cools, so loosen with a little oat milk if you like.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
