Creamy Fruit Custard Sago Cups
Makes: 8–10 cups
Ingredients
For the custard
- 1 liter whole milk
- ½ cup vanilla custard powder
- ¾ cup sugar (adjust to taste)
- 1 tsp vanilla extract
For the sago
- ½ cup small sago (sabudana/tapioca pearls)
- Water for boiling
Fruits
- 1 cup apples, diced
- 1 cup mangoes, diced
- 1 cup pineapple, diced
- 1 cup grapes (halved)
- 1 cup strawberries, diced (optional)
- ½ cup pomegranate seeds (optional)
Optional additions
- 1 cup nata de coco
- 1 cup fruit cocktail (drained)
- Colored jelly cubes
Instructions
1. Cook the sago
- Boil plenty of water.
- Add the sago and cook for 10–15 minutes until mostly transparent.
- Drain and rinse under cold water.
- Set aside.
2. Make the custard
- Mix the custard powder with ½ cup cold milk until smooth.
- Heat the remaining milk with the sugar.
- Once hot, slowly whisk in the custard mixture.
- Cook over medium heat, stirring constantly, until thick and creamy.
- Stir in the vanilla extract.
- Cool completely, then refrigerate until chilled.
3. Prepare the fruit
- Wash, peel, and dice all the fruit into small bite-sized pieces.
- Drain any canned fruit well.
4. Assemble
- In a large bowl, combine:
- Chilled custard
- Cooked sago
- Mixed fruit
- Nata de coco (if using)
- Jelly cubes (if using)
- Mix gently so the fruit stays intact.
5. Fill the cups
- Spoon the mixture into individual dessert cups.
- Refrigerate for at least 2–4 hours before serving.
Tips
- Add bananas only just before serving to prevent browning.
- Make sure the custard is completely cool before mixing with the fruit.
- For an extra-rich version, fold in ½ cup whipped cream or 200 ml fresh cream after the custard has cooled.
- Serve well chilled for the best texture and flavor.
