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Dragon Fruit Sago Pudding Recipe

This pink dragon fruit sago pudding recipe makes the prettiest tropical superfood dessert you’ll savour this season. Not only is this fruit pudding delightful to look at – who doesn’t love pink sweets? – it’s a healthy dessert too. Red dragon fruit is a superfood, rich in vitamins, minerals and antioxidants, high in fibre, and low in calories.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert, Sweets
Cuisine: Southeast Asian
Servings: 4
Calories: 173kcal
Author: Lara Dunston


  • 1 fresh red dragon fruit diced and frozen
  • 1 banana sliced and frozen
  • 750 ml water
  • 125 g sago
  • 2 tsp caster sugar
  • ¼ tsp salt
  • 2 tbsp Greek-style yoghurt creamy
  • 150 ml cold milk
  • 1 fresh red dragon fruit diced


  • red dragon fruit freshly diced
  • 2 tbsp desiccated coconut grated


  • The night before you’re planning to make this, 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.
  • At around 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.
  • By 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.
  • At 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.
  • Add the 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.
  • 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.


Calories: 173kcal | Carbohydrates: 32g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 232mg | Potassium: 179mg | Fiber: 3g | Sugar: 12g | Vitamin A: 80IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 1mg