Delightfully chewy and infused with the essence of pandan, Green Pandan Tapioca is a chilled tropical dessert that’s as refreshing as it is eye-catching. With its jewel-like sago pearls, rich coconut milk drizzle, and aromatic pandan flavor, this Southeast Asian classic is a perfect escape from the heat.
Ingredients Breakdown
The star of this dessert is sago pearls—small, starch-based beads that, once cooked, turn beautifully translucent and slightly bouncy in texture. When soaked and cooked properly, they become a tender canvas for flavor and color.
Pandan leaves not only bring a floral, grassy aroma but also a signature Southeast Asian fragrance that’s instantly recognizable. Combined with a few drops of green or red food coloring, they infuse both scent and vibrancy into the dish. The green shade evokes a natural, tropical aesthetic, while red offers a festive alternative.
Sugar and water form the base syrup in which the sago cooks. The balance here is key—just enough sweetness to complement the coconut milk without overwhelming the gentle flavor of pandan. The right water-to-sugar ratio ensures the sago absorbs flavor without becoming sticky or overly dense.
The coconut milk sauce brings it all together. A combination of boxed coconut milk, a touch of evaporated milk for richness, and salt to enhance flavor creates a savory-sweet finish. Pandanus leaves steeped in the mixture add a layer of depth that balances the creamy and sweet components.
Evaporated milk and salt may seem like small additions, but they are essential. The milk adds body to the sauce, while the salt lifts the flavor, giving complexity to every spoonful.
Step-by-Step Preparation Guide
Start by soaking the sago pearls for at least an hour. This softens them and helps them cook more evenly later on. Once drained, they’re ready to absorb the fragrant syrup.
In a pot, combine sugar, water, pandan leaves, and your chosen food coloring. Bring this to a simmer, stirring until the sugar fully dissolves and the syrup becomes aromatic. The food coloring should be evenly distributed at this point, tinting the liquid into a bright, inviting hue.
Add the sago into the pot of hot syrup. Stir continuously to prevent the pearls from sticking together or burning at the bottom. As the mixture thickens, you may need to adjust the consistency with more water. Cook until the white centers in the pearls vanish—this signals that the sago is perfectly done.
Once cooked, spoon the hot sago into individual molds or small containers. Let them cool at room temperature to firm up slightly, then chill in the refrigerator for a few hours until fully set. The end result should be gently jiggly and hold its shape when scooped.
Meanwhile, prepare the coconut milk sauce. In a saucepan, combine coconut milk, evaporated milk, salt, pandanus leaves, and water. Simmer gently while stirring to meld the flavors. If your coconut milk is thick, thin it out to reach a pourable consistency. Once well mixed, remove it from the heat and chill before serving.
To serve, scoop out the chilled sago and place it in a bowl or glass. Pour the cold coconut sauce over the top, allowing it to cascade over the glossy sago. Serve immediately for maximum refreshment.
Recipe Tips & Frequently Asked Questions
How to prevent sago from clumping during cooking
Stir constantly during the first few minutes of cooking, and maintain a gentle simmer to allow even hydration without sticking.
Tips for achieving the perfect jelly-like set when molding
Let the sago cool slightly before transferring to molds, and avoid disturbing the shape as it sets in the refrigerator.
Using natural vs. artificial food coloring
Pandan extract or juice can replace food coloring for a natural green tint and enhanced aroma. Beet juice or hibiscus can be used for a natural red option.
How to adjust sweetness and richness in the coconut sauce
Add more evaporated milk for a creamier result or a spoonful of sugar if you prefer a sweeter finish. A pinch of salt helps balance everything.
Can I make this dessert a day in advance?
Yes, it’s actually better when fully chilled. Just store the sago and coconut milk separately, and assemble right before serving.
How do I store leftovers and how long do they last?
Store in airtight containers in the fridge. Sago lasts up to 3 days; coconut milk sauce keeps for 2 days when refrigerated.
Can I use canned or dried pandan instead of fresh leaves?
Yes, canned or frozen pandan can be used. If using dried, soak them in hot water beforehand, though the fragrance may be milder.
What’s the best substitute if I don’t have evaporated milk?
You can use regular milk or skip it entirely if you prefer a lighter, more coconut-forward flavor.
What to Serve With This Recipe
This chilled dessert pairs wonderfully with fresh tropical fruits. Mango slices, lychee, or chilled longan offer a juicy contrast that brightens the plate. Their natural sweetness complements the mild pandan flavor beautifully.
If you prefer a textural contrast, try crispy sesame crackers or toasted coconut biscuits alongside. Their crunch balances the soft, slippery pearls of sago for a satisfying finish.
You can also feature this dessert as part of a Southeast Asian sweets platter—serve it with kuih lapis, agar-agar, or black glutinous rice pudding for a colorful, multi-textured offering.
For special occasions, layer the sago and coconut sauce in tall dessert glasses with toppings like shaved ice, jackfruit, or jelly strips. It becomes a centerpiece-worthy treat that’s both cooling and celebratory.
Creative Variations
Swap the green food coloring for natural pandan extract to deepen the flavor and skip artificial dyes. You’ll get a more authentic color and aroma in one simple switch.
For a festive twist, make a red version using rose essence or red food coloring. Add a drop or two of rose water to the syrup for a delicate floral note that’s perfect for holidays.
To turn it into a parfait, layer the sago with crushed ice, palm sugar syrup, and additional coconut milk. The result is a multi-layered dessert drink with a balance of chewy, creamy, and icy textures.
Add a spoonful of chia seeds or soaked basil seeds into the coconut milk before pouring. They add a fun, jelly-like pop and boost the dessert’s texture profile in a subtle way.
Green Pandan Tapioca is a dessert that bridges simplicity with charm. From its luminous appearance to its soft, chewy pearls drenched in creamy coconut milk, every spoonful delivers balance and refreshment.
It’s easy to make, easy to customize, and even easier to enjoy—whether you’re cooling down on a hot day or ending a meal on a sweet, fragrant note. Let its tropical character inspire your next dessert spread.
Ingredients
Coconut Milk Sauce
1 box coconut milk (preferably KARA brand)
1 ½ cups water
1 teaspoon evaporated milk
1 teaspoon salt
Pandanus leaves, tied into a knot
Sago Mixture
1 ½ cups sago pearls
2 cups sugar
3 to 4 cups water
Pandan leaves, tied into a knot
A few drops of green or red food coloring
Instructions
For the Sago
Begin by soaking the sago pearls in water for at least 1 hour to soften them. Once soaked, drain and set aside.
In a medium pot, combine water, sugar, pandan leaves, and your chosen food coloring. Bring the mixture to a gentle boil, stirring occasionally until the sugar has completely dissolved and the color is evenly distributed.
Add the drained sago pearls into the boiling syrup. Stir continuously to prevent clumping and to ensure even cooking. As the mixture thickens, you may need to add more water if it becomes too sticky or difficult to stir. Cook until the pearls turn fully translucent—this means the white centers have disappeared completely.
Once cooked, transfer the sago into individual molds or small containers. Allow them to cool at room temperature before chilling in the refrigerator for several hours until fully set.
For the Coconut Milk Sauce
In a saucepan, combine the coconut milk, evaporated milk, salt, pandanus leaf, and water. Stir the mixture over low heat until well blended. If the coconut milk is particularly thick, feel free to dilute it slightly with additional water.
Remove the sauce from heat and chill in the refrigerator before serving.
To serve, gently scoop the chilled sago into bowls or glasses. Generously pour the cold coconut milk sauce over the top and serve immediately for a refreshingly sweet and fragrant dessert.
Green Pandan Tapioca Recipe
Ingredients
Coconut Milk Sauce
- 1 box coconut milk preferably KARA brand
- 1 ½ cups water
- 1 teaspoon evaporated milk
- 1 teaspoon salt
- Pandanus leaves tied into a knot
Sago Mixture
- 1 ½ cups sago pearls
- 2 cups sugar
- 3 to 4 cups water
- Pandan leaves tied into a knot
- A few drops of green or red food coloring
Instructions
For the Sago
- Begin by soaking the sago pearls in water for at least 1 hour to soften them. Once soaked, drain and set aside.
- In a medium pot, combine water, sugar, pandan leaves, and your chosen food coloring. Bring the mixture to a gentle boil, stirring occasionally until the sugar has completely dissolved and the color is evenly distributed.
- Add the drained sago pearls into the boiling syrup. Stir continuously to prevent clumping and to ensure even cooking. As the mixture thickens, you may need to add more water if it becomes too sticky or difficult to stir. Cook until the pearls turn fully translucent—this means the white centers have disappeared completely.
- Once cooked, transfer the sago into individual molds or small containers. Allow them to cool at room temperature before chilling in the refrigerator for several hours until fully set.
For the Coconut Milk Sauce
- In a saucepan, combine the coconut milk, evaporated milk, salt, pandanus leaf, and water. Stir the mixture over low heat until well blended. If the coconut milk is particularly thick, feel free to dilute it slightly with additional water.
- Remove the sauce from heat and chill in the refrigerator before serving.
- To serve, gently scoop the chilled sago into bowls or glasses. Generously pour the cold coconut milk sauce over the top and serve immediately for a refreshingly sweet and fragrant dessert.
