Sago Pudding

Sago pudding is a delightful dessert that captures the essence of tropical flavors and a unique texture. This creamy treat, made from sago pearls, is not only a feast for the eyes but also a comforting dish that’s perfect for any occasion. With its silky coconut milk base and the option of topping it with…

Prep Time5

Cook Time10

Total Time15

Servings: 8 servings

Ingredients

1/3 cuptapioca pearls
2 cupscoconut milkcanned
1/2 cup + 2 tablespoonscoconut creamor additional coconut milk
1/2 cup + 2 tablespoonsgranulated sweetener of choiceI used erythritol
1 teaspoonvanilla extract
1 cupmangopureed to serve, optional

Instructions

In a small bowl, combine 1/3 cup tapioca pearls, 2 cups canned coconut milk, and 1/2 cup + 2 tablespoons coconut cream (or additional coconut milk). Stir to combine and let sit for 30 minutes to hydrate the pearls.
Transfer the mixture to a small saucepan. Add 1/2 cup + 2 tablespoons granulated sweetener. Place the saucepan over medium heat and heat, stirring occasionally, until it begins to simmer.
Reduce the heat to low and gently stir the mixture for 10–15 minutes, until the tapioca pearls are mostly translucent and the mixture has thickened. Remove the pan from the heat.
Whisk in 1 teaspoon vanilla extract until fully incorporated.
Divide the pudding evenly among eight small glasses. Cover and refrigerate for at least 4 hours, until chilled and set.
If serving with mango, puree or blend mango as needed to make 1 cup. Spoon the mango puree over the top of each chilled pudding just before serving.

Equipment

Small Bowl
Small Saucepan
Whisk
glasses
Blender (optional)
Refrigerator

Notes

Notes
TO STORE
: The pudding should always be stored in the refrigerator, covered. It will keep well for up to 2 weeks.
TO FREEZE
: Cover the puddings and place them in the freezer for up to 2 months.