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Valentine’s Day Treat: Berries, Peaches & Coconut Sago Pudding



Pamper the love of your life by indulging in this exotic refreshing dessert after a relaxing sauna at a couple’s spa in the heart of Stockholm this 14th February…  an impressive way to top off a romantic Valentine’s Day dinner date!



40 g dried sago* pearls

200 ml coconut milk

2 tsp vanilla essence

1 tbsp + 1 tsp honey

90 ml water

8 slices tinned peach halves, pureed

24 fresh black berries**

24 fresh raspberries**

60 ml + 3 tsp brandy

2 tbsp caster sugar

5 fresh mint leaves, thinly sliced

2 sprig tips of fresh mint



* Available in Asian groceries, sago pearls are made from starch extracted from various tropical palm stems as a staple food for the New Guinea and the Moluccas.

** Can replace half with frozen berries for making the coulis, and the other half with tinned pineapples and cherries for tossing in the coulis.


  1. Leave sago, coconut milk, vanilla essence, 1 tbsp honey and water in a pot to stand for 30 minutes.
  2. Meanwhile, prepare the coulis by heating a saucepan with ½ the fresh berries, 60 ml brandy, sugar and 1 tsp honey over a medium flame till sugar dissolves and berries begin to breakdown; next pureeing before setting aside to cool and thicken.
  3. After standing for that 30 minutes, bring the pot’s mixture to boil, stirring occasionally; next reducing the heat to keep stirring till all the sago pearls turn translucent and the mixture thickens.
  4. Divide the cooked sago mixture between 2 dessert bowls and refrigerate for 1 hour to set it.
  5. Divide the peach puree between the set dessert bowls; refrigerating till ready for the final plating.
  6. To prepare to plate, stir 3 tsp brandy into the cooled coulis before tossing it with the remaining fresh berries.
  7. To plate a dessert bowl, scatter ½ the sliced mint over the peach puree before heaping ½ the coulis-tossed berries in the center; garnishing with a sprig tip of mint.

Serves 2


About Wai Lin Coultas

Wai Lin Coultas
Wai Lin is a Singaporean married to an Australian. Besides being mad about putting her own twists and fusions into recipes from diverse continents, she spends her time writing and subbing for an Aussie newspaper as well as covering the contemporary arts scene in Singapore as a gallery docent and online reviewer. She and her hubby love Stockholm's exciting arts and culture, along with the food and wine it offers.

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