prep: 15mins
cook: 15mins, allow 2h setting time
makes: 6-8


  • 250g sago
  • 1 cup caster sugar
  • 250mL Bulla Thickened Cream
  • 200mL coconut milk
  • 1 star anise
  • 1 vanilla bean, split and seeds scraped
  • to serve
  • passionfruit pulp
  • toasted shaved coconut
  • additional Bulla Thickened Cream, whipped

Coconut Sago Pudding with Passionfruit


  1. Bring a saucepan of water to the boil, add sago and cook for 10-12 minutes until transparent with a small white dot still visible in the centre. Drain and rinse well under cold water.
  2. Combine sugar with Bulla Thickened Cream, coconut milk, star anise, and vanilla pod and seeds. Bring to a gentle boil, remove from heat. Strain to remove star anise and vanilla pod. Return mixture to saucepan.
  3. Add cooked sago to cream mixture, mixing well and heat gently for several minutes. Do not boil.
  4. Spoon mixture between serving dishes and refrigerate for several hours until set.
  5. To serve, spoon a little whipped Bulla Thickened Cream over top of puddings and finish with fresh passionfruit pulp and shaved coconut.