Creamy Ginataan Halo-Halo: Filipino Coconut & Jackfruit Pudding

Rinse 1/2 cup of sago pearls under cold water until the water runs clear. In a medium saucepan, bring 4 cups of water to a boil over high heat. Add the rinsed sago pearls and cook for 10-12 minutes, stirring occasionally, until translucent with a small white dot in the center. Drain and rinse with cold water to prevent sticking, then set aside.

In a separate large saucepan, combine 2 cans of coconut milk, 1/4 cup of packed brown sugar, and 1/4 teaspoon of salt. Bring the mixture to a gentle simmer over medium heat, stirring constantly to prevent the coconut milk from scorching, for 5 minutes.

Add 1/2 cup of sliced sweetened jackfruit to the simmering coconut milk mixture. Continue to simmer for another 5 minutes, allowing the flavors to meld.

Stir in the cooked sago pearls and 1/2 teaspoon of vanilla extract. Cook for an additional 2-3 minutes over low heat, ensuring everything is well combined and heated through.

Remove the pudding from the heat. Serve warm or chilled. For chilling, transfer to individual serving bowls or a large bowl, cover, and refrigerate for at least 2 hours.