18 Delicious Sago Recipes Perfect for Desserts

Looking for a fun twist on desserts? Sago pearls—those tiny, chewy gems—are your secret weapon! Whether you’re craving creamy puddings, refreshing fruit salads, or indulgent treats, these 18 sago recipes will satisfy your sweet tooth with minimal effort. From classic favorites to creative new ideas, there’s something here for every home cook to love. Let’s dive into these deliciously easy desserts!

Sago Pudding with Coconut Milk

This dreamy Southeast Asian-inspired dessert is like a tropical hug in a bowl—chewy sago pearls swimming in rich, fragrant coconut milk. Perfect for when you crave something sweet but not overly heavy.

Ingredients

• ½ cup small sago pearls (not pre-cooked)
• 2 cups water
• 1 (13.5 oz) can full-fat coconut milk
• ¼ cup granulated sugar
• ¼ tsp salt
• ½ tsp vanilla extract
• Toasted coconut flakes or fresh mango slices (optional garnish)

Instructions

1. Cook the sago: Bring water to a boil in a medium saucepan. Add sago pearls, reduce heat to medium-low, and simmer uncovered for 15 minutes, stirring occasionally. The pearls should turn translucent with tiny white centers.
2. Drain & rinse: Pour into a fine-mesh sieve and rinse under cold water to stop cooking. Shake off excess water.
3. Simmer coconut milk: In the same saucepan, combine coconut milk, sugar, and salt. Warm over medium heat for 3–4 minutes until sugar dissolves (don’t boil). Stir in vanilla.
4. Combine: Add drained sago to the coconut milk mixture. Let cool slightly—it’ll thicken as it sits. Serve warm or chilled.

The magic here is in the texture: the sago’s playful chew against the velvety coconut milk makes every spoonful irresistible.

Tip: For extra luxury, swap half the coconut milk with pandan-infused coconut cream (steep 2 knotted pandan leaves in warmed milk for 10 minutes, then discard).

Sago Gula Melaka with Palm Sugar Syrup

This Malaysian-inspired dessert is pure comfort in a bowl—chewy sago pearls drenched in fragrant palm sugar syrup and creamy coconut milk. It’s surprisingly simple to make at home!

Ingredients:

• 1/2 cup small sago pearls (tapioca pearls)
• 4 cups water
• 1/2 cup grated palm sugar (or chopped palm sugar cubes)
• 1/4 cup water (for syrup)
• 1/2 cup coconut milk
• Pinch of salt

Instructions:

1. Bring 4 cups water to a boil in a pot. Add sago pearls and stir immediately to prevent clumping. Simmer for 15 minutes, stirring occasionally, until translucent with a tiny white center. Turn off heat, cover, and let sit for 5 minutes to fully soften. Drain and rinse under cold water.
2. While sago cooks, make the syrup: Combine palm sugar and 1/4 cup water in a small saucepan. Simmer over medium-low heat for 3–4 minutes, stirring until dissolved and slightly thickened. Remove from heat.
3. Warm coconut milk with a pinch of salt in a small pot over low heat (do not boil).
4. Divide cooked sago into bowls. Drizzle generously with palm sugar syrup, then pour warm coconut milk over the top. Serve immediately.

The magic here is in the contrast—warm, toasty palm syrup against cool, creamy coconut milk, with the sago adding playful texture. It’s a dessert that feels both exotic and familiar.

Tip: For extra richness, swap coconut milk with coconut cream—just thin it slightly with water.

Sago Mango Delight

This tropical dessert is like sunshine in a bowl—chewy sago pearls, sweet mango, and creamy coconut milk come together for a refreshing treat.

Ingredients:

• 1/2 cup small sago pearls (tapioca pearls)
• 2 cups water
• 1 (13.5 oz) can full-fat coconut milk
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 2 ripe mangoes, diced (about 2 cups)
• Fresh mint leaves (optional, for garnish)

Instructions:

1. In a medium saucepan, bring the water to a boil over high heat. Add the sago pearls and reduce heat to medium. Simmer for 12–15 minutes, stirring occasionally, until the pearls turn translucent with a tiny white dot in the center. Drain and rinse under cold water.
2. In the same saucepan, combine the coconut milk, sugar, and salt. Warm over medium-low heat for 3–4 minutes, stirring until the sugar dissolves. Remove from heat and let cool slightly.
3. Divide the cooked sago among serving bowls. Pour the coconut milk mixture over the top, then add the diced mangoes. Garnish with mint leaves if using.

The magic here is in the textures—silky coconut milk, juicy mango, and those addictive little sago pearls that pop with each bite. Serve chilled for maximum refreshment!

Tip: For extra flavor, toast 1 tbsp shredded coconut in a dry pan until golden and sprinkle on top.

Sago Tapioca Pearls in Sweetened Milk

This comforting dessert is like a hug in a bowl—chewy sago pearls swimming in creamy, lightly sweetened milk for a treat that’s simple yet satisfying.

Ingredients:

• ½ cup small sago tapioca pearls
• 3 cups water
• 1½ cups whole milk (or coconut milk for a dairy-free twist)
• 3 tbsp granulated sugar
• ½ tsp vanilla extract
• Pinch of salt

Instructions:

1. In a medium pot, bring 3 cups water to a boil over high heat. Add ½ cup sago pearls, stirring gently to prevent clumping. Reduce heat to medium and simmer uncovered for 15 minutes, stirring occasionally, until pearls turn translucent with tiny white centers.
2. Turn off heat, cover the pot, and let sit for 5 minutes to fully soften the pearls. Drain and rinse under cold water to remove excess starch.
3. In the same pot, warm 1½ cups milk over medium-low heat. Stir in 3 tbsp sugar, ½ tsp vanilla extract, and a pinch of salt until dissolved. Add the drained sago pearls and simmer for 2–3 minutes until slightly thickened.
4. Serve warm or chilled—the pearls will plump further as they soak up the milk.

The magic here? The sago’s delicate chew plays off the silky milk, while vanilla and salt round out the sweetness. Tip: For extra flair, top with fresh mango or a drizzle of honey before serving.

Sago with Pineapple and Coconut

This tropical dessert is a dreamy mix of chewy sago pearls, sweet pineapple, and creamy coconut milk—perfect for satisfying your sweet tooth with a sunny twist.

Ingredients:

• 1/2 cup small sago pearls
• 2 cups water
• 1 (13.5 oz) can coconut milk
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 cup fresh pineapple, diced
• 2 tbsp toasted coconut flakes (for garnish)

Instructions:

1. Rinse the sago pearls under cold water until the water runs clear. In a saucepan, bring 2 cups water to a boil. Add the sago and simmer over medium-low heat for 15 minutes, stirring occasionally, until translucent with a slight chew.
2. Drain the sago and rinse under cold water to stop cooking. Set aside.
3. In the same saucepan, combine the coconut milk, 1/4 cup sugar, and 1/2 tsp salt. Warm over medium heat, stirring until the sugar dissolves (about 3 minutes). Remove from heat.
4. Fold the cooked sago and diced pineapple into the coconut milk mixture. Chill for at least 1 hour before serving.
5. Top with toasted coconut flakes for crunch.

The magic here? The sago pearls soak up the coconutty sweetness while the pineapple adds a bright, juicy contrast—no fancy techniques required!

Tip: For extra richness, swap half the coconut milk with coconut cream.

Sago Payasam with Cardamom and Nuts

This creamy, fragrant South Indian dessert is like a hug in a bowl—tender sago pearls swimming in sweetened milk, perfumed with cardamom and topped with crunchy nuts.

Ingredients:

• ½ cup sago pearls (tapioca pearls)
• 4 cups whole milk
• ½ cup granulated sugar
• 4 green cardamom pods, lightly crushed
• 2 tbsp ghee (or unsalted butter)
• 2 tbsp chopped cashews
• 2 tbsp golden raisins
• Pinch of saffron threads (optional)

Instructions:

1. Rinse sago pearls under cold water, then soak in 1 cup water for 30 minutes. Drain.
2. In a heavy pot, heat milk over medium-low until steaming (do not boil). Add drained sago and simmer for 15–20 minutes, stirring often, until pearls turn translucent.
3. Stir in sugar, cardamom pods, and saffron (if using). Cook for 5 more minutes until slightly thickened. Remove cardamom pods.
4. In a small pan, heat ghee over medium. Fry cashews for 1 minute until golden, then add raisins and cook until plump (30 seconds). Fold into the payasam.

The magic here? The sago pearls melt into the milk for a silky texture, while the cardamom and toasted nuts add warmth and crunch. Serve warm or chilled—it’s heavenly either way.

Tip: For extra richness, swap 1 cup milk with coconut milk.

Sago Kheer with Saffron

This creamy, fragrant dessert is like a hug in a bowl—tender sago pearls swim in cardamom-scented milk, with golden saffron threads adding a touch of luxury.

Ingredients

• 1/2 cup small sago pearls (tapioca pearls)
• 4 cups whole milk
• 1/3 cup granulated sugar
• 1/4 tsp saffron threads, lightly crushed
• 1/2 tsp ground cardamom
• 2 tbsp chopped pistachios (for garnish)

Instructions

1. Rinse sago pearls under cold water until the water runs clear. Soak in 1 cup water for 20 minutes, then drain.
2. In a heavy-bottomed pot, bring milk to a gentle simmer over medium heat, stirring occasionally to prevent scorching (about 8 minutes).
3. Add drained sago and simmer for 15–18 minutes, stirring often, until pearls turn translucent and the mixture thickens slightly.
4. Stir in 1/3 cup sugar, 1/4 tsp saffron, and 1/2 tsp cardamom. Cook for another 5 minutes until the sugar dissolves completely.
5. Remove from heat and let cool slightly—the kheer will thicken further as it rests. Serve warm or chilled, topped with pistachios.

The magic here is in the texture: the sago pearls stay delightfully chewy against the silkiness of the reduced milk, while saffron lends a subtle floral note.

Tip: For an extra-rich version, swap 1/2 cup milk with heavy cream during the final simmer.

Sago Pearls with Jackfruit and Cream

This tropical-inspired dessert is a dreamy combo of chewy sago pearls, sweet jackfruit, and velvety coconut cream—perfect for a refreshing treat!

Ingredients:

• 1/2 cup small sago pearls (tapioca pearls)
• 4 cups water
• 1/2 cup fresh or canned jackfruit, chopped into bite-sized pieces
• 1 (13.5-oz) can coconut cream
• 3 tbsp granulated sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• Ice cubes (for serving)

Instructions:

1. In a medium pot, bring 4 cups water to a boil. Add 1/2 cup sago pearls and stir gently. Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally, until pearls turn translucent with a tiny white center.
2. Turn off the heat, cover the pot, and let the pearls sit for 5 more minutes to fully soften. Drain and rinse under cold water to stop cooking.
3. In a small saucepan, warm coconut cream over low heat. Stir in 3 tbsp sugar, 1/4 tsp salt, and 1 tsp vanilla extract until dissolved (about 2 minutes). Remove from heat.
4. Divide the cooked sago pearls between bowls. Top with chopped jackfruit, drizzle with the warm coconut cream mixture, and add a few ice cubes for a chilled contrast.

The magic here? The contrast of warm coconut cream against icy pearls and juicy jackfruit—it’s like a tropical vacation in every spoonful!

Tip: For extra fragrance, toast a pandan leaf in the coconut cream while warming (remove before serving).

Sago Coconut Jelly

This tropical-inspired Sago Coconut Jelly is a refreshing, wobbly dessert that’s as fun to make as it is to eat—perfect for beating the summer heat!

• ½ cup small pearl sago (tapioca pearls)
• 2 cups water
• 1 (13.5 oz) can full-fat coconut milk
• ½ cup granulated sugar
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 ½ tsp agar-agar powder
• Fresh mango or berries, for serving (optional)

1. Cook the sago: Bring the water to a boil in a medium saucepan. Add the sago and simmer for 10 minutes, stirring occasionally, until translucent with a tiny white center. Drain and rinse under cold water.
2. Make the jelly base: In the same saucepan, combine the coconut milk, sugar, vanilla extract, salt, and agar-agar powder. Whisk over medium heat until the sugar dissolves and the mixture just begins to simmer (about 3–4 minutes).
3. Add sago: Stir in the cooked sago and simmer for 1 more minute. Remove from heat.
4. Set the jelly: Pour the mixture into a 9×5-inch loaf pan or individual cups. Let cool to room temperature, then refrigerate for 2 hours until fully set. Slice or scoop to serve with fresh fruit.

The magic here? The agar-agar gives the jelly a delicate bounce, while the sago adds playful chewiness—a textural dream! Tip: For extra flair, layer the jelly with diced mango before chilling.

Sago Sabudana Khichdi

This light yet satisfying Indian dish is perfect for a quick, gluten-free meal—think fluffy pearls of sago tossed with peanuts and spices for a cozy, savory bite.

Ingredients:

• 1 cup sabudana (sago pearls), soaked for 4 hours and drained
• 2 tbsp ghee or neutral oil
• 1 tsp cumin seeds
• 1 medium potato, diced (about 1 cup)
• 2 green chilies, finely chopped
• 1/4 cup roasted peanuts, roughly crushed
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lemon juice

Instructions:

1. Heat 2 tbsp ghee in a nonstick pan over medium. Add 1 tsp cumin seeds and sizzle for 10 seconds until fragrant.
2. Add diced potato and 2 green chilies. Cook for 5 minutes, stirring occasionally, until potatoes soften slightly.
3. Stir in drained sabudana, 1/4 cup peanuts, 1 tsp sugar, and 1/2 tsp salt. Reduce heat to low and cook for 3–4 minutes, gently fluffing with a fork.
4. Turn off heat. Fold in 1/4 cup cilantro and 1 tbsp lemon juice. Cover and let sit for 2 minutes to meld flavors.

The magic here? The sago pearls stay distinct and pillowy—no mushy clumps!—while the peanuts add a nutty crunch.

Tip: Test soaked sabudana by pressing a pearl between fingers; it should smash easily without a hard center.

Sago with Banana and Honey

This comforting dessert combines chewy sago pearls with sweet bananas and a drizzle of honey—perfect for a light, tropical-inspired treat.

Ingredients:

• 1/2 cup small pearl sago
• 2 cups water
• 1 ripe banana, sliced
• 2 tbsp honey
• 1/4 cup coconut milk
• Pinch of salt

Instructions:

1. Rinse the sago under cold water until the water runs clear. Drain well.
2. In a small saucepan, bring the water to a boil over medium-high heat. Add the sago and a pinch of salt, stirring gently. Reduce heat to medium-low and simmer for 10–12 minutes, stirring occasionally, until the pearls turn translucent with a tiny white center.
3. Remove from heat, cover, and let sit for 5 minutes to fully soften. Drain and rinse briefly under cool water to stop cooking.
4. Divide the cooked sago between two bowls. Top with banana slices, drizzle each with 1 tbsp honey, and pour 2 tbsp coconut milk over each serving. Serve warm or chilled.

The contrast of creamy coconut milk, sticky honey, and tender bananas turns humble sago into a dessert that feels indulgent yet light.

Tip: For extra fragrance, toast the sago lightly in a dry pan before boiling—it adds a subtle nutty note!

Sago Pearls in Rose Syrup

This fragrant, jewel-toned dessert is like a floral hug in a bowl—chewy sago pearls swimming in a delicate rose-infused syrup. Perfect for when you crave something sweet but not too heavy.

Ingredients:

• ½ cup small sago pearls (tapioca pearls)
• 4 cups water
• ½ cup granulated sugar
• 1 cup water (for syrup)
• 2 tbsp rose syrup (or 1 tbsp rose water + 1 tbsp sugar if substituting)
• 1 tbsp fresh lime juice
• Pinch of salt
• Crushed pistachios or dried edible rose petals, for garnish (optional)

Instructions:

1. Cook the sago pearls: Bring 4 cups water to a boil in a medium pot. Add sago pearls and simmer for 12–15 minutes, stirring occasionally, until translucent with a tiny white center. Drain and rinse under cold water to stop cooking.
2. Make the rose syrup: In the same pot, combine ½ cup sugar, 1 cup water, and a pinch of salt. Simmer over medium heat for 5 minutes until slightly thickened. Stir in rose syrup and lime juice.
3. Combine: Add the cooked sago pearls to the syrup and let sit for 10 minutes to soak up the flavors. Serve warm or chilled.

The magic here is in the contrast—the floral syrup softens the pearls’ chewiness just enough, while the lime keeps it bright. It’s a dessert that feels fancy but takes barely any effort!

Tip: For extra creaminess, drizzle with a splash of coconut milk before serving.

Sago with Mixed Berries Compote

This tropical-inspired dessert is a dreamy combo of chewy sago pearls and a vibrant berry compote—perfect for a light, refreshing finish to any meal.

Ingredients

• 1/2 cup small sago pearls (tapioca pearls)
• 2 cups water
• 1/4 cup granulated sugar
• 1 cup mixed berries (strawberries, blueberries, raspberries), fresh or frozen
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• 1/4 cup coconut milk (for serving)

Instructions

1. Cook the sago: Bring water to a boil in a saucepan. Add sago pearls, reduce heat to medium-low, and simmer for 15 minutes, stirring occasionally, until translucent with a slight chew. Drain and rinse under cold water.
2. Make the compote: In the same saucepan, combine mixed berries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes, mashing gently, until berries break down and the sauce thickens slightly. Stir in vanilla extract.
3. Assemble: Divide cooked sago among bowls, top with warm berry compote, and drizzle with coconut milk.

The contrast of the silky coconut milk with the tangy-sweet berries and bouncy sago makes every spoonful irresistible. Tip: For extra flair, toast shredded coconut as a garnish!

Sago Tapioca Pudding with Vanilla

This creamy, dreamy pudding is like a hug in a bowl—tiny pearls of sago tapioca swim in a luscious vanilla-infused custard that’s just sweet enough to feel indulgent.

Ingredients

• ½ cup small pearl sago tapioca (not instant)
• 3 cups whole milk
• ⅓ cup granulated sugar
• 1 large egg yolk
• 1 tsp pure vanilla extract
• Pinch of salt

Instructions

1. Soak the tapioca: Rinse sago pearls under cold water until the water runs clear. Soak in 1 cup of the milk for 30 minutes (they’ll plump slightly).
2. Simmer: In a saucepan, combine soaked tapioca (with the milk), remaining 2 cups milk, sugar, and salt. Bring to a gentle boil over medium heat, stirring often. Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally, until pearls turn translucent with tiny white centers.
3. Thicken: Whisk egg yolk in a small bowl. Ladle ¼ cup of the hot pudding mixture into the yolk while whisking (to temper), then pour everything back into the pan. Cook 2 more minutes, stirring constantly, until slightly thickened.
4. Finish: Remove from heat and stir in vanilla. Let cool 10 minutes (it will thicken further), then serve warm or chilled.

The magic here? The sago pearls stay delightfully chewy even after soaking up all that vanilla-kissed creaminess—a textural twist on classic tapioca pudding.

Tip: For extra luxury, top with a drizzle of coconut cream or fresh mango cubes when serving.

Sago with Lychee and Coconut Cream

This tropical dessert is a dreamy mix of chewy sago pearls, juicy lychees, and rich coconut cream—perfect for cooling off on a warm day.

Ingredients:

• ½ cup small pearl sago
• 2 cups water
• 1 (15-oz) can lychees in syrup, drained (reserve ¼ cup syrup)
• 1 cup coconut cream (well stirred)
• 2 tbsp sugar
• Pinch of salt
• Fresh mint leaves for garnish (optional)

Instructions:

1. Cook the sago: Bring water to a boil in a small pot. Add sago and stir. Reduce heat to medium-low and simmer for 12–15 minutes, stirring occasionally, until pearls turn translucent with a tiny white center. Drain and rinse under cold water.
2. Sweeten the coconut cream: In a bowl, whisk coconut cream, sugar, and salt until smooth. Taste and adjust sweetness if needed.
3. Assemble: Divide cooked sago among serving bowls. Top with lychees, drizzle with reserved syrup, and pour coconut cream over everything. Garnish with mint if using.

The contrast of the floral lychee against the creamy coconut and bouncy sago makes every spoonful irresistible. Tip: For extra chill, refrigerate the coconut cream mixture for 30 minutes before serving.

Sago Pearls in Chocolate Sauce

These chewy sago pearls swimming in rich chocolate sauce are like a hug in a bowl—comforting, indulgent, and surprisingly simple to make.

Ingredients

• ½ cup small sago pearls (tapioca pearls)
• 4 cups water
• ⅓ cup heavy cream
• 4 oz semi-sweet chocolate, finely chopped
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Cook the sago pearls: Bring water to a boil in a medium pot. Add sago pearls and reduce heat to medium-low. Simmer for 15 minutes, stirring occasionally, until pearls turn translucent with tiny white centers. Drain and rinse under cold water.
2. Make the chocolate sauce: In a small saucepan over low heat, warm heavy cream until steaming (do not boil). Remove from heat, add chocolate, sugar, vanilla, and salt. Let sit for 2 minutes, then whisk until smooth.
3. Combine: Gently fold drained sago pearls into the chocolate sauce until fully coated. Serve warm or chilled.

The magic here? The contrast between the silky chocolate and the playful pop of the pearls—it’s dessert with personality!

Tip: For extra flair, top with toasted coconut or crushed nuts right before serving.

Sago with Papaya and Lime

This tropical dessert is a refreshing mix of chewy sago pearls, sweet papaya, and zesty lime—perfect for a light, summery treat!

Ingredients:

• ½ cup small pearl sago
• 2 cups water
• 1 cup diced ripe papaya (½-inch pieces)
• 3 tbsp granulated sugar
• 1 tbsp freshly squeezed lime juice
• ½ tsp lime zest
• Pinch of salt
• ¼ cup coconut milk (optional, for serving)

Instructions:

1. Rinse the sago under cold water until the water runs clear. In a small saucepan, bring 2 cups water to a boil over medium-high heat. Add the sago and stir. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally, until the pearls turn translucent with a tiny white center.
2. Drain the sago and rinse under cold water to stop cooking. Transfer to a bowl.
3. While the sago cools, toss the papaya with 3 tbsp sugar, 1 tbsp lime juice, ½ tsp lime zest, and a pinch of salt. Let sit for 5 minutes to macerate.
4. Fold the papaya mixture into the cooled sago. Chill for at least 30 minutes before serving.
5. Drizzle with coconut milk (if using) just before serving.

The contrast of the creamy sago, juicy papaya, and bright lime makes this dessert irresistibly light yet satisfying.

Tip: For extra texture, top with toasted coconut flakes or crushed peanuts.

Sago Tapioca Bubble Tea

Craving that chewy, sweet bubble tea experience? Skip the café line and make your own irresistibly bouncy sago pearls at home—it’s easier than you think!

Ingredients:

• ½ cup small sago pearls (tapioca pearls)
• 4 cups water
• ¼ cup brown sugar (or coconut sugar)
• 1 cup brewed black tea, chilled
• ½ cup whole milk (or oat milk for dairy-free)
• 1 tbsp honey (optional, for extra sweetness)
• Ice cubes, for serving

Instructions:

1. Cook the sago pearls: Bring 4 cups water to a rolling boil in a medium pot. Add sago pearls and stir gently. Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally, until pearls turn translucent with tiny white centers.
2. Sweeten the pearls: Drain pearls and rinse under cool water. Return them to the empty pot and stir in ¼ cup brown sugar over low heat for 2 minutes until glossy. Remove from heat.
3. Assemble the tea: Divide cooked pearls between two glasses. Add ice, then pour ½ cup chilled tea and ¼ cup milk into each glass. Drizzle with ½ tbsp honey per glass if desired.
4. Serve immediately: Stir vigorously with a wide straw to mix the layers before sipping.

The magic here? The sago pearls stay delightfully springy for hours—no mushy texture! For an extra fun twist, swap black tea for jasmine or matcha.

Tip: To prevent clumping, stir sago pearls constantly during the first 2 minutes of cooking.

Conclusion

With so many delightful ways to enjoy sago, these 18 recipes are sure to satisfy any sweet craving! Whether you’re a fan of creamy puddings or refreshing treats, there’s something here for everyone. Give them a try, and don’t forget to share your favorites in the comments—or pin this roundup to your dessert board for later. Happy cooking!