Coconut Sago Pudding Dessert

Name: Coconut Sago Pudding Dessert
Total time: 900 s
Yield: 4 Servings
Cuisine: British
Ingredients: 4 tablespoons (1/4 cup) Sago (Seed Tapioca) OR Small Tapioca Pearls; *Note: You can increase the amount to 1/3 cup for firmer texture; 1 cup Coconut Milk; 1 cup Water; Ground Ginger & Ground Cinnamon *optional; 1/4 cup Sugar; 1/2 teaspoon Vanilla Extract; Fresh Fruit *e.g. Mango, Pineapple, Peach, etc; 4 Chocolate Biscuits *e.g. Arnott’s Choc Ripple Biscuits, crumbed; Sweetened Shredded Coconut *lightly toasted

Hiroko Liston @hirokoliston

Melbourne, Australia

This is my copy of a dessert that I ate at a restaurant the other day. It was quite dark in the restaurant and my eye sight was not very good, but the dessert looked like this. My copy tastes pretty close to the original, which cost $12. Well, if you make it by yourself, it wouldn’t cost much.

Hiroko Liston @hirokoliston

Saved

Ingredients

15 minutes plus soaking time

4 Servings

4 tablespoons (1/4 cup)Sago (Seed Tapioca) OR Small Tapioca Pearls
*Note: You can increase the amount to 1/3 cup for firmer texture
1 cupCoconut Milk
1 cupWater
Ground Ginger & Ground Cinnamon *optional
1/4 cupSugar
1/2 teaspoonVanilla Extract
Topping
Fresh Fruit *e.g. Mango, Pineapple, Peach, etc
4Chocolate Biscuits *e.g. Arnott’s Choc Ripple Biscuits, crumbed
Sweetened Shredded Coconut *lightly toasted

Saved

Steps

15 minutes plus soaking time

1

Place Water and Coconut Milk in a saucepan. You need 500ml in total, so you can reduce Coconut Milk and increase Water. (You can add a dash of Ground Ginger & Ground Cinnamon for a subtle flavour.) Add Sago (Small Tapioca Pearls) and soak for 30 minutes. *Note: Soaking time depends on the product.
2

Bring to the boil, stirring frequently, over medium heat. Reduce the heat to very low and simmer, stirring continuously, for 5 to 10 minutes or until Tapioca are transparent. Remove from the heat. *Note: Small white dots in Sago, if there are any, will disappear in the remaining heat.
3

Add Sugar and Vanilla, and mix well. Spoon the mixture into serving glasses. When cool enough, leave them in the fridge and chill.
4

Before you serve, add some fresh Fruit (e.g. Mango), crumbed Chocolate Biscuits and toasted Sweetened Shredded Coconut on top. *Note: I added small Mint leaves for decoration.