Small pumpkin (250gms – 350gms)

Sago Pearls Med size – 140gms (one cup)

Two Cans of Coconut cream

150gs of Coconut Sugar

1 tbsp of tapioca flour



This recipe uses small pumpkins which are more readily available in Southeast Asia, helping to reduce our carbon footprint.


Prep the pumpkin

  • Cut pumpkin into quarters skin on, clean up the seeds and roast in oven (10-15mins) at 170-180C
  • After cooling, with or without the skin, dice up the pumpkin
  • Set aside

Prep the sago

  • Boil 3-4 cups of water
  • Add one cup of sago into the boiling water, let it boil until translucent.
  • Take if off the stove and let it sit. This will continue to cook but it will be fine. Stir gently at times
  • Drain the sago after cooling off, but keep the water for later

Prep the Tropical Caramel

  • Shake can of coconut cream and pour into a pot. Add in 150g of coconut sugar.
  • Heat on a low fire and stir until sugar totally dissolves
  • Bring to a flowing consistency and add a pinch of salt
  • Set aside

Prep the Coconut Cream Topping

  • Shake one can of coconut cream and pour out into a pot
  • Dissolve one tablespoon of tapioca flour with a tablespoon of the saved sago water, and pour mixture into the coconut cream
  • Stir with a whisk on low fire
  • Once it thickens, turn off fire and add a pinch of salt

Ready to serve

  • Place in small glass bowls to serve
  • Add 1 scoop of sago pearls at the bottom
  • Spread the diced roasted pumpkin on top
  • Drizzle the tropical caramel on the pumpkin
  • Pour the coconut cream over the pumpkin
  • Drizzle more tropical caramel before service

Cookie Smiles

Has a low carbon footprint
Has a low carbon footprint