Imagine the comforting embrace of your favorite coffee in a luscious dessert form: that’s coffee sago pudding. Picture yourself savoring each spoonful, where the creamy texture melds perfectly with the delightful chewiness of sago pearls. The rich, aromatic coffee flavor is balanced with just the right amount of sweetness, creating a harmonious taste that feels like a warm hug on a lazy afternoon.
Whether you enjoy it chilled for a refreshing pick-me-up or at room temperature for a cozy finish to your meal, this dessert is your perfect companion for a little self-pampering.
WHAT YOU’LL LOVE ABOUT THIS
- No bake dessert
- Perfect for coffee lovers
- Easy to assemble
- Eggless
- Perfect for gathering
INGREDIENTS USED IN COFFEE SAGO PUDDING
MILK
Milk plays a crucial role in coffee sago pudding, contributing to its rich and creamy texture. The milk softens the bitterness of the coffee, adding a delicate sweetness and a velvety mouthfeel that makes each bite indulgent. I use nestle milk for all my recipes.
SAGO PEARLS
Sago pearls are the defining element in coffee sago pudding, providing a unique texture that sets this dessert apart.Their neutral taste allows the robust coffee and creamy milk to shine, while their distinctive texture offers a playful, satisfying bite. The result is a dessert that is not only delicious but also texturally interesting, making each spoonful a harmonious blend of flavors and sensations.
COCONUT JELLY
Incorporating coconut jelly into coffee sago pudding adds an exciting tropical twist to the dessert. The coconut jelly, with its firm yet tender texture, complements the creamy and chewy characteristics of the pudding. Its subtle sweetness and refreshing coconut flavour blend harmoniously with the robust, aromatic coffee and the luscious milk base. The coconut jelly not only enhances the flavor profile by adding a hint of tropical freshness but also elevates the overall sensory enjoyment, making each spoonful a delightful adventure for your taste buds.
COFFEE JELLY
Adding coffee jelly to coffee sago pudding introduces an extra layer of coffee flavor and a unique texture that elevates the dessert. Coffee jelly, with its firm and slightly bouncy consistency, contrasts beautifully with the creamy pudding and the chewy sago pearls. Its concentrated coffee taste intensifies the overall coffee experience, making each bite a delightful blend of flavors and textures. As you scoop through the pudding, the coffee jelly provides little bursts of robust coffee flavor, enhancing the dessert’s richness and depth. I use Nescafe for my coffee recipes.
CONDENSED MILK
Condensed milk brings a luscious sweetness and creamy richness to coffee sago pudding that enhances its overall indulgence. When incorporated into the pudding, condensed milk melds seamlessly with the coffee and sago pearls, creating a smooth, velvety base that is perfectly balanced. Its thick, syrupy consistency helps to bind the ingredients together, giving the pudding a luxurious mouthfeel. I use Nestle milkmaid in my recipes.
EQUIPMENT USED FOR MAKING COFFEE SAGO PUDDING
A correct proportion of all the ingredients will guarantee the best taste, so you will need measuring spoons and measuring cups to measure quantities of all the ingredients.
Heavy bottomed saucepans, dishes and serving bowls will also be required to make and set the jelly, boil the sago, etc.
REALTED RECIPES FROM THE BLOG
TIPS TO MAKE COFFEE SAGO PUDDING
- Avoid over soaking of sago pearls. Boil them in water until they turn translucent, then drain and rinse under cold water to prevent sticking.
- Adding condensed milk can enhance the sweetness and creaminess. Adjust the amount based on your sweetness preference.
- Let the pudding cool to room temperature before chilling it in the refrigerator. This allows the flavours to meld and the texture to set properly.
- Make sure you cut your coconut jelly and coffee jelly once it’s properly set.
- Garnish creatively with a dollop of whipped cream, a sprinkle of cocoa powder, or even chocolate shavings for an added touch of elegance and flavour.
- Coffee sago pudding
- Ingredients
- For coffee jelly-
- 2 cups water
- ½ tbsp coffee
- 2 tsp sugar
- 1 tsp agar agar
- For coconut jelly
- 2 cups coconut water
- 1 tsp agar agar
- For coffee milk
- 2+1/2 cup milk
- 2tsp coffee powder
- For coffee ice cubes
- 1 cup water
- 2tsp coffee
- 2 tbsp milk
- For assembly-
- 2 cups coffee jelly
- 2 cups coconut jelly
- 1 cup boiled sago pearls
- ¼ cup condensed milk
- 2+ ½ cups coffee milk
- Coffee ice cubes
- For coffee jelly-take 2 cups of water and add coffee, sugar and agar agar. Bring the mixture to a boil, then pour it into a flat pan.
- For coconut jelly- take 2 cups of coconut water and add agar agar.Bring the mixture to a boil, then pour it into a flat pan. Allow both the jellies to set in the fridge for 20-25 minutes or until firm.
- For the sago pearls- Take 1 cup soaked sago pearls and boil them in water for 8-10 minutes or until they start to look translucent.
- For coffee milk - take 2+1/2 cups of milk and add 2tsp coffee powder. Whisk it properly till no lumps are left.
- For coffee ice cubes- add 1 cup water, 2tsp coffee , 2 tbsp milk and mix it together. Pour the mix in an ice cube tray and freeze overnight.
- For assembly- In a bowl, add coffee jelly,coconut jelly,boiled sago pearls,condensed milk ,coffee milk and coffee ice cubes .
- Combine everything together and serve chilled.
If you like my easy Coffee Sago Pudding recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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