Watermelon Coconut Sago Pudding

I stumbled upon this Watermelon Coconut Sago Pudding recipe during one of those sweltering summer afternoons when my usual go-to desserts felt too heavy.

You know those days when you’re craving something that’ll cool you down from the inside out? I had fresh watermelon sitting on my counter, and suddenly remembered those lovely sago desserts from my favorite Asian market.

The combination just clicked—sweet watermelon, creamy coconut, and those wonderfully chewy tapioca pearls.

Why I Keep Coming Back to This Watermelon Coconut Sago Pudding

This dessert has become my summer salvation! I love how the Watermelon Coconut Sago Pudding captures everything wonderful about warm weather—it’s cooling, naturally sweet, and so satisfying without being too rich.

The way the creamy coconut milk mingles with fresh watermelon juice creates this dreamy base, while those tender tapioca pearls add just the right amount of chewiness.

You’ll find yourself making this again and again because it’s surprisingly simple but feels special enough for company.

Perfect Pairings for Your Summer Menu

When I’m planning a refreshing summer meal, I love serving this Watermelon Coconut Sago Pudding alongside my Chilled Watermelon Cream Soup.

The soup makes a gorgeous first course, and then you can wow your guests with this stunning dessert.

Both recipes celebrate watermelon’s natural sweetness in completely different ways, creating a cohesive yet exciting menu that showcases this beloved summer fruit.

What You’ll Need to Make This Watermelon Coconut Sago Pudding

For the Sago Base:

• 1/2 cup small tapioca pearls (not the large bubble tea kind)
• 1 cup full-fat coconut milk
• 1/4 cup granulated sugar (adjust to your taste)

For Assembly:

• 2 cups fresh watermelon juice (from about 3 cups cubed watermelon)
• 1 1/2 cups watermelon, cut into small cubes
• 1/2 cup coconut jelly, drained (optional but lovely)

A few notes from my kitchen: I always use full-fat coconut milk for the richest texture, though you can lighten it up if you prefer.

When choosing watermelon, pick one that sounds hollow when you tap it—that’s my grandmother’s trick for finding the sweetest ones.

The tapioca pearls can usually be found in Asian grocery stores, and they’re worth seeking out for their perfect chewy texture.

How I Make This Watermelon Coconut Sago Pudding

Step 1: Cook the Tapioca Pearls Bring a large pot of water to a rolling boil. Add your tapioca pearls and stir gently to prevent sticking. Cook for about 8 minutes on medium heat until they’re almost completely clear with just tiny white centers remaining.

Step 2: Finish the Sago Remove from heat, cover the pot, and let the pearls sit for 10 minutes. They’ll finish cooking in the residual heat and become completely transparent. Drain through a fine mesh strainer and rinse with cold water to stop the cooking process.

Step 3: Create the Coconut Base In a large bowl, combine the drained tapioca pearls with coconut milk and sugar. Stir until the sugar dissolves completely. I taste at this point and adjust sweetness—remember, the watermelon will add natural sweetness too. Pop this mixture in the fridge to chill while you prepare everything else.

Step 4: Prepare Your Watermelon Blend enough watermelon chunks to make 2 cups of juice. I like to strain mine through a fine mesh to remove any seeds or pulp, but you can skip this step if you don’t mind a bit of texture. Cut the remaining watermelon into small, bite-sized cubes.

Step 5: Assemble Your Masterpiece Take four glasses and start layering. Begin with watermelon cubes at the bottom, then add a generous scoop of the chilled coconut sago mixture. Add more watermelon cubes, then the coconut jelly if using. Top everything off with the fresh watermelon juice.

My Secrets for This Watermelon Coconut Sago Pudding

The key to perfect Watermelon Coconut Sago Pudding is all in the timing and temperature.

I’ve learned that slightly undercooking the tapioca pearls during the active cooking phase lets them finish perfectly during the resting period—no mushy or hard centers!

Always rinse them with cold water to prevent clumping. My other secret? Chill everything before assembly.

Cold coconut milk, cold watermelon juice, and cold sago pearls create that refreshing contrast your taste buds are craving on a hot day.

What if I can’t find tapioca pearls?

Small pearl sago works wonderfully as a substitute and cooks the same way. You can also use cooked boba pearls, though they’ll be larger and chewier.

In a pinch, chia seeds soaked in coconut milk create a completely different but equally refreshing texture.

Print

Can I adjust the sweetness?

Absolutely! I always taste the coconut mixture before chilling and adjust the sugar.

Remember that watermelon sweetness varies by season and variety, so you might need more or less sugar depending on your fruit.

How do I know when the sago is properly cooked?

Perfectly cooked tapioca pearls should be completely clear with no white centers. They’ll have a soft, chewy texture that’s pleasant to bite.

If they’re still cloudy after the resting period, return them to simmering water for a few more minutes.

---

Perfect Moments for This Watermelon Coconut Sago Pudding

I love serving this Watermelon Coconut Sago Pudding during backyard barbecues when everyone’s looking for something cooling after a hearty meal. It’s also become my go-to dessert for picnics since it travels well in mason jars.

The tropical flavors make it perfect for pool parties or any time you want to bring a bit of vacation vibes to your table.

If you’re looking for more refreshing summer treats, I’d love for you to follow along on Pinterest where I share seasonal dessert ideas and kitchen inspiration throughout the year.