Coconut Mango Sago Trifle Cups
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
Asian
Author:
Big Asia
Servings
6-8
Prep Time
30 minutes
Cook Time
1 hour
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.
Ingredients
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1 cup sago pearls
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1 can Ayam or Kara Coconut Milk
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1/2 cup coconut cream
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2–3 tablespoons sugar or honey
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Pinch of salt
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1–2 fresh mangoes, diced (or tinned mango pieces)
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1 can tinned lychees, drained and halved
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Toasted shredded coconut
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Crushed Pandaroo coconut biscuits or any light tea biscuit
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Optional: Thai basil or mint for garnish
Directions
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.
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.
Prepare the fruit: Dice the mango and halve the lychees. Keep chilled.
Assemble the dessert cups: In small glasses or trifle cups, layer in this order:
• coconut sago
• mango
• lychee
• repeat layers depending on cup sizeFinish with crunch: Top with toasted shredded coconut and a sprinkle of crushed biscuits for a light festive crunch.
Garnish: Add a tiny sprig of Thai basil or mint for fragrance and a pop of colour.
Recipe Note
Why it works for Christmas
• Cool and refreshing for a hot Aussie summer
• Tropical flavours (mango + lychee + coconut) feel naturally festive
• Sago gives it that classic Asian dessert texture
• Easy make-ahead option for Christmas Day
• Looks beautiful layered in glasses