Creamy Young Coconut Porridge with a Combination of Corn and Thai Sago
Published on HivePostify by @nurfay · Sat Sep 05 2026
Sweet dishes are always an inspiration to enjoy when you're feeling down. Creamy and smooth dishes create an incredible taste sensation with every bite.
Hey vegan lovers, if you're a fan of sweet and smooth desserts, give this dish a try. It's something I never imagined would be this delicious. The basic ingredients are inexpensive and it's very easy to make at home.
Creamy Young Coconut Porridge
This porridge is a combination of the flavors of young coconut, Thai sago pearls, and sweet corn. What's unique about this porridge is that it's made creamier with a combination of coconut milk and cornstarch solution. The taste is truly unique, as if you've added dairy products.
This is a review directly from my husband, who loves milk, who thought it was originally made from milk. In fact, it's just coconut milk, young coconut, and sago pearls. I used granulated sugar as a sweetener, but you can substitute it with natural sugar.
Ingredients
1 sweetcorn 1 young coconut 20 grams Thai sago pearls 1 tablespoon cornstarch 500 ml thick coconut milk 30 grams granulated sugar ¼ teaspoon salt
Procedure
Boil water with sago pearls until boiling, then add enough pandan paste so that the sago turns green and has a pandan aroma.
Cook until it expands and thickens, then set aside until the sago is warm.
Then, boil the sweetcorn in a separate pan until the corn is cooked and tender.
Once the corn is tender, add the young coconut and cook both briefly.
Then add the coconut milk and stir until evenly mixed. Bring to a boil. Then, add the granulated sugar and cornstarch solution.
Cook until thickened. Once cooked and the sago has thickened and is warm, add it to the coconut milk and stir until evenly combined.
Result
Serve this creamy and delicious young coconut porridge—it’s best enjoyed while hot, when it’s slightly soupy, but if you serve it cold straight from the refrigerator, it’s also very tasty, with a thicker, creamier texture and less liquid than when it’s hot. In my opinion, it’s delicious no matter how you serve it. Personally, I prefer it served cold because the flavors of all the ingredients come through more clearly.
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Well, for those of you who are wondering what kind of dessert to make with young coconut, why not try this recipe? I guarantee your family will love it. This recipe makes 2 to 3 generous servings—enough to satisfy my whole family.
About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will share some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.
| Hi Readers and Hivers, Thank you for reading and visiting my posts which are 100% copyrighted by myself, my own content, writings and photos, taken with the Samsung Galaxy A72 Smartphone. | |--|
Find some of my other recipes below!
[Steamed Green Bean Cake for Birthday Celebration](https://peakd.com/hive-180569/@nurfay/steamed-green-bean-cake-for-birthday-celebration)
[Dragon Fruit Stuffed Cassava Balls](https://peakd.com/hive-180569/@nurfay/cassava-balls-with-dragon-fruit-stuffing)
[Classic Corn Vermicelli Putu with Aren Sugar Sauce](https://peakd.com/hive-180569/@nurfay/classic-corn-vermicelli-putu-with-sugarsauce)
Tags: #plantbased#foodies#dessert#recipe#crueltyfree#foodphotography#veganlove#lifestyle#neoxian