This easy Slow Cooker Sago Pudding with Caramelised Pineapple is a creamy, comforting dessert perfect for any occasion. Made with simple ingredients like coconut milk, brown sugar, and fresh pineapple, it’s both tropical and indulgent. The slow cooker does the hard work, and the caramelized topping adds a sweet, golden finish you’ll love!

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Recipe Ingredients

• 100 g (3½ oz/½ cup) sago or tapioca pearls
• 100 g (3½ oz/½ cup, lightly packed) brown sugar
• ¼ teaspoon ground cinnamon
• ½ teaspoon natural vanilla extract
• Finely grated zest of 1 lemon
• 400 ml (14 fl oz/1⅔ cups) milk
• 2 x 400 ml (14 fl oz each/2 x 1⅔ cups) tins coconut milk, shaken
• 2 egg yolks
• 20 g (¾ oz/1½ tablespoons) butter or ghee
• 160 g (5¾ oz/1 cup) chopped fresh pineapple pieces
• 25 g (1 oz/⅓ cup) shredded coconut, lightly toasted

How To Make Slow Cooker Sago Pudding With Caramelised Pineapple

1. Prepare the sago in the slow cooker: Place the sago, 2 tablespoons of brown sugar, cinnamon, vanilla extract, lemon zest, and a pinch of salt into the slow cooker. Pour in the milk and coconut milk, then gently mix to combine.
2. Cook the sago: Cover and cook on low for 2–2½ hours, stirring once, until the sago is tender.
3. Temper the egg yolks: In a bowl, whisk the egg yolks with 2 tablespoons of the remaining sugar until thick. Slowly whisk in 250 ml (9 fl oz/1 cup) of the hot sago mixture.
4. Combine egg mixture with sago: Pour the egg mixture back into the slow cooker, stir well, and cook for 15–20 minutes until thickened.
5. Caramelize the pineapple: Melt the butter in a frying pan over medium heat. Add the pineapple pieces and cook for 2–3 minutes until they release juice. Increase heat to medium-high, sprinkle with the remaining 2 tablespoons of sugar, and cook for 4–5 minutes, shaking the pan, until caramelized. Transfer the pineapple and syrup to a bowl.
6. Serve: Dish out the warm pudding into bowls and top with caramelized pineapple, syrup, and toasted coconut.

Recipe Tips

• Stir the sago occasionally: Stir once during cooking to prevent the sago from sticking together or burning at the bottom of the slow cooker.
• Check the texture: The sago should be soft and translucent when fully cooked. If it’s not tender after 2½ hours, cook it for an additional 15–30 minutes.
• Slowly add hot sago to egg yolks: To avoid scrambling the eggs, add the hot sago mixture slowly while whisking constantly to temper the yolks.
• Caramelise pineapple carefully: Cook the pineapple over medium-high heat to ensure it caramelizes without burning. Don’t rush the process; it should take around 4–5 minutes.
• Use fresh coconut: For the best flavor and texture, lightly toast fresh shredded coconut rather than using pre-packaged coconut flakes. It adds a nice crunch to the pudding.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Rice Pudding With Baked Strawberries And Rhubarb
• Slow Cooker Pumpkin And Cinnamon Cheesecake
• Slow Cooker Pears Poached In Ginger Wine