Creamy Kiwi Sago Pudding Recipe with Coconut Milk

The temperature in Dubai has climbed sharply, making the evenings hot and humid. Park outings with the children have slowed, and we constantly crave juicy fruits and refreshing dishes. My grandmother used to prepare sago pudding, known as kanjee in Sri Lanka, on very warm days. She said it helped cool the body. It’s simple to make, comforting and makes a lovely dessert.

I don’t usually write product reviews, but when I find something I genuinely like I share it. I first discovered Zespri kiwifruit through another food blogger and decided to try it during a supermarket visit. Kiwis I’d bought before were often sour or overripe, but Zespri pleasantly surprised me: sweet, juicy and consistently flavorful. Since then, I look for the Zespri label when buying kiwis.

Zespri sent me a box of their kiwis and I was happy to create a recipe with them. Kiwi is a remarkable fruit — rich in vitamin C (more than oranges), potassium and vitamin E — and it can even help support healthy circulation. Zespri kiwis are grown on New Zealand farms and are among the best-quality fruit I’ve tasted.

I paired a cooling sago pudding with nutrient-rich kiwifruit, finishing it with a drizzle of treacle and toasted cashews. The result is a light, satisfying dessert you can enjoy any time of day — I even had it for lunch.

Kiwi and Sago Pudding

Ingredients:
100 g sago pearls
1 cup water
1 cup coconut milk
3–4 tbsp raw sugar (adjust to taste or substitute another sweetener)
1/4 tsp ground cardamom
1 tbsp raisins
Sliced kiwis, for topping
Treacle or syrup, to drizzle
Toasted cashews, chopped, for garnish

Method:
Wash the sago pearls under running water and drain.
Place the sago pearls, a pinch of salt and the water in a saucepan and bring to a gentle boil over medium heat.
Stir frequently until the pearls become translucent and cooked through.
Add the cardamom, sugar, raisins and coconut milk. Continue stirring until the mixture thickens slightly.
Remove from the heat and let the pudding cool.
Spoon the pudding into serving glasses and refrigerate until ready to serve.
Top each portion with sliced kiwis, a drizzle of treacle and chopped toasted cashews.