Coconut Agogo {Gluten Free, No Added Sugar}
by Gunawan Wu

Coconut Agogo {Gluten Free, No Added Sugar}

Head to our Facebook or Instagram pages to watch a video of Gunawan making this amazing dessert. 

Coconut Chocolate Shell

  • 100g No added sugar chocolate (Buy or make your own, recipe here


  1. Melt the chocolate and brush it into a half sphere silicone mould.
  2. Let it set in the fridge for 5 minutes then apply second layer of the chocolate.

No added sugar coconut mousse

  • 125g coconut cream
  • 35g Lakanto Classic Sweetener
  • 2g gold gelatine leaf
  • 200g whipped cream


  1. Soften the gelatine sheet in ice cold water.
  2. Bring coconut cream and Classic sweetener to a simmer. Put in softened gelatine, let it cool to 38°c then fold in the whipped cream.
  3. Then pour into set chocolate in half sphere silicone mould.
  4. Once it set, gently remove from the mould and score the chocolate using a knife and brush it with unsweetened cocoa powder to create the look of a coconut husk.

Sago Pearl in coconut sauce

  • 100g Coconut Cream
  • 50g Lakanto Golden Malt Syrup
  • 20g Lakanto Baking Blend 
  • 60g Sago Pearls


  1. Bring a pot of water to boil, add in sago pearls. Cook until translucent.
  2. In another pot, warm the coconut cream, Lakanto golden malt syrup and Lakanto Baking Blend. Then fold in cooked sago p earl.

To Assemble

  1. Place sago pearl in coconut sauce onto the plate, place the 'coconut half' on top. 
  2. Then garnish it with no added sugar chocolate garnish, edible flower,etc.
  3. Fill the inside of the coconut with a bit of Golden Malt Syrup if you wish! 

Topics: Gluten Free Pastry Chef Monkfruit Sweetener Baking Blend Monkfruit Sweetener Classic Lakanto Golden Malt Syrup