Coconut Mango Sago Trifle Cups

Big Asia

Servings

6-8

Prep Time

30 minutes

Cook Time

1 hours

Cuisine

Asian

Category

Dessert

This light and tropical Asian-inspired Christmas dessert layers creamy coconut sago with sweet mango and juicy lychees for the perfect summer treat. Each glass is finished with toasted coconut and a hint of crunch, creating a refreshing, festive trifle that’s ideal for hot Aussie Christmas celebrations. Simple to prepare, beautiful to serve and full of bright, tropical flavour.

Coconut Mango Sago Trifle Cups

Ingredients

  • 1 cup sago pearls

  • 1 can Ayam or Kara Coconut Milk

  • 1/2 cup coconut cream

  • 2–3 tablespoons sugar or honey

  • Pinch of salt

  • 1–2 fresh mangoes, diced (or tinned mango pieces)

  • 1 can tinned lychees, drained and halved

  • Toasted shredded coconut

  • Crushed Pandaroo coconut biscuits or any light tea biscuit

  • Optional: Thai basil or mint for garnish

Directions

  1. Cook the sago: Bring a pot of water to the boil. Add the sago and cook for 10–12 minutes, stirring occasionally, until mostly translucent. Drain and rinse under cold water to remove excess starch.

  2. Make the coconut base: In a bowl, mix coconut milk, coconut cream, sugar and a pinch of salt. Stir through the cooked sago. Chill for at least 1 hour so it thickens and becomes creamy.

  3. Prepare the fruit: Dice the mango and halve the lychees. Keep chilled.

  4. Assemble the dessert cups: In small glasses or trifle cups, layer in this order:
    • coconut sago
    • mango
    • lychee
    • repeat layers depending on cup size

  5. Finish with crunch: Top with toasted shredded coconut and a sprinkle of crushed biscuits for a light festive crunch.

  6. Garnish: Add a tiny sprig of Thai basil or mint for fragrance and a pop of colour.