Dragon Fruit Sago Pudding Recipe



    • 1 fresh red dragon fruit - diced and frozen
    • 1 banana - sliced and frozen
    • 750 ml water
    • 125 g sago (if you can not get you can substitute with tapioca pearls)
    • 2 tsp caster sugar or coconut sugar
    • ¼ tsp salt
    • 2 tbsp Greek-style yoghurt - creamy (you can substitute with lactose free yogurt  or coconut if vegan)
    • 150 ml cold milk (you can substitute with lactose free or coconut if vegan)


    • red dragon fruit - freshly diced
    • 2 tbsp desiccated coconut - grated fresh or dried 
    • The night before - slice the tip off one dragon fruit, peel off the skin, which should come away easily, then slice and dice the dragon fruit flesh. Peel the banana and slice. Freeze both in an air-tight container or freezer bags overnight.
    • The next day, start by making the sago: to a pot of 750 ml of boiling water, add the sago pearls and turn on your timer. Boil the sago for 10-12 minutes on high, ensuring a rolling boil is maintained, and stir every couple of minutes until the sago pearls are transparent.

    12 minutes, reduce the heat to low and put the lid on the pot, but continue to check on the sago and stir it thoroughly every minute or so to ensure the pearls don’t stick to the pot, or at worst, burn on the bottom.

    15-16 minutes, the sago should have thickened up nicely. If the white dots have almost disappeared and the sago is coming away from the sides of the pot when you stir it, it’s almost ready. Turn off the heat, put the lid on the pot, take it off the stove, and let the sago steam.

    25 minutes, the sago should be done. If the sago is thick and all the white dots have gone, stir in a teaspoon of caster sugar and the salt, transfer it to a mixing bowl, and pop it in the fridge to cool.

    Next, add frozen dragon fruit pieces and banana slices, yoghurt, cold milk, and sugar to a blender, and blend for 2-3 minutes until smooth, thick and creamy.

    Transfer to a container and return to the freezer to stay chilled until the sago is cold.

    When the sago is cold, peel and dice the other fresh dragon fruit and spoon the pieces into your serving glasses or glass bowls.

    Lastly , To the bowl of chilled sago, add the dragon fruit cream that you blended, and stir until well-combined, then pour it into the glasses or bowls on top of the fresh dragon fruit. Garnish with a few pieces of diced dragon fruit and grated or desiccated coconut and serve immediately.