If you love a creamy, chocolatey dessert that feels indulgent but is secretly wholesome, this vegan chocolate sago pudding is about to be your new fave. It’s got that silky, melt-in-your-mouth texture with deep cocoa vibes, plus it’s plant-based, dairy-free, and naturally sweetened – so you can satisfy that sweet tooth without the sugar crash. Made with coconut cream (coconut milk for a lighter option) and a touch of maple syrup, it’s cosy, comforting, and honestly, way too easy to devour. Perfect for a make-ahead treat or when those chocolate cravings hit hard!
What is a sago pudding?
A sago pudding is a creamy, tapioca-like dessert made from sago pearls, which are tiny starch balls derived from tropical palm stems. When cooked, the pearls turn soft and translucent, creating a silky, pudding-like texture. Traditionally made with milk, sugar, and sometimes eggs, this dish is popular in many cultures, from Asian coconut sago puddings to British-style baked versions. My vegan chocolate sago pudding swaps dairy for rich coconut cream and uses natural sweeteners for a plant-based, refined sugar-free twist on this nostalgic treat!
Is sago the same as tapioca?
Not quite! Sago and tapioca pearls look similar, but they come from different plants – sago is made from palm starch, while tapioca is from cassava root. Both work in pudding, but sago has a slightly softer, silkier texture.
Is this recipe gluten-free and refined sugar-free?
Yep! This vegan sago pudding is completely gluten-free and naturally sweetened with maple syrup, so you get all the chocolatey goodness without any refined sugar.
What plant-based milk works best in a sago pudding?
I love using coconut cream (or milk) for a rich, creamy texture, but you can also use almond, oat, or soy milk if you prefer something lighter. Just know that coconut cream gives the most indulgent flavour! If you are looking for a fresh and summery version of this, check out my Dairy-Free Mango Sago Pudding.
Why is my sago still hard in the centre?
Sago pearls need time to fully absorb the liquid and turn translucent. If they’re still white in the middle, keep cooking on low heat, stirring often, and add a splash more milk if needed.
Can I make this vegan chocolate sago pudding ahead of time?
Absolutely! This pudding thickens as it chills, so it’s perfect for meal prep. Store it in the fridge for up to 3 days, and if it gets too thick, just stir in a little extra milk before serving.
How can I make it extra indulgent?
For next-level richness, stir in some dark chocolate while it’s warm, or top with coconut whipped cream, fresh berries, or a sprinkle of crushed nuts. Total dessert goals!
Tips for cooking sago pearls perfectly
Rinse before cooking – Give the sago pearls a quick rinse under cold water to remove excess starch and prevent them from clumping together.
Use plenty of water – Sago needs room to move! Cook them in a large pot with ample water or plant-based milk to ensure even cooking. In this case, we are using coconut cream.
Stir frequently – These little pearls love to stick, so keep stirring to prevent them from clumping or sticking to the bottom of the pot.
Low and slow is key – Once they start softening, reduce the heat and let them gently simmer until fully translucent. Rushing it can leave you with a chewy centre!
Soak for faster cooking – If you’re short on time, soaking the pearls in water for 10-15 minutes before cooking helps them soften quicker.
Rinse after cooking (if needed) – If you’re not cooking them directly in the pudding mixture, drain and rinse the cooked sago under cold water to stop the cooking process and keep them separate.
Adjust consistency – Sago pudding thickens as it cools, so if it gets too thick, stir in a splash of extra coconut cream before serving to bring back that silky texture.
More recipes you might like
Dairy-Free Mango Sago Pudding
Vegan Lemon and Poppyseed Cupcakes
Vegan Vanilla Slice
Vegan Chocolate Mousse
Healthy Vegan Snickers Bars
Vegan Chocolate Sago Pudding
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This vegan chocolate sago pudding is rich, creamy, and packed with deep chocolate flavour, making it the ultimate cosy dessert. Made with coconut milk and naturally sweetened, it’s a nostalgic treat with a plant-based twist!
Ingredients
1/2 cup Sago Pearls
2 cups Coconut Cream or Milk (for a lighter option)
1 cup Water
3 tbsp Cocoa or Cacao Powder
1/4 cup Maple Syrup
1 tsp Vanilla Extract
Salt, to taste
40 grams Dark Chocolate, chopped (optional, for extra richness)
Crushed Toasted Hazelnuts or Berries (optional, for garnish)
Directions
- Rinse the sago pearls under cold water, then soak them in 1 cup of water for 15 minutes. This helps them cook evenly.
- In a saucepan, add the soaked sago, coconut milk, and cocoa powder. Bring to a gentle simmer over low-medium heat, stirring constantly to prevent sticking.
- Once the mixture thickens (about 10-12 minutes), stir in the maple syrup, vanilla extract, salt, and dark chocolate (if using). Keep stirring until smooth and glossy.
- The sago should be translucent, with no white centres. If it’s too thick, add a splash more milk to loosen it.
- Pour into bowls, let it cool slightly, and top with shaved chocolate, berries, crushed nuts or a drizzle of coconut cream for extra indulgence!
Notes
- You can adjust the coconut cream/milk ratio depending on how thick or thin you prefer your sago pudding. This recipe gives a thicker consistency.
