Coconut Milk Sago Pudding with Mango

Name: Coconut Milk Sago Pudding with Mango
Yield: 3 to 4 Servings
Cuisine: British
Ingredients: 1/4-1/3 cup Sago (Seed Tapioca) OR Small Tapioca Pearls *Today I added 1/3 cup for firmer texture; 1 cup Water; 1 cup Coconut Milk; 1/4 cup Sugar; 1/2 teaspoon Vanilla Extract *optional; 1 Mango *OR canned Mango

Hiroko Liston @hirokoliston

Melbourne, Australia

When I make Sago (Seed Tapioca) Pudding set in mould(s), I always add some Gelatine as well, so that the pudding won’t fail. If set in serving glasses, Gelatine is unnecessary as the pudding can be soft. That’s what I learned when I made ‘Pineapple Sago Pudding’. Today I made this tropical flavoured Coconut Milk Sago Pudding. You can add any fruit, but I strongly recommend Mango.

Hiroko Liston @hirokoliston

Saved

Ingredients

3 to 4 Servings

1/4-1/3 cupSago (Seed Tapioca) OR Small Tapioca Pearls *Today I added 1/3 cup for firmer texture
1 cupWater
1 cupCoconut Milk
1/4 cupSugar
1/2 teaspoonVanilla Extract *optional
1Mango *OR canned Mango

Saved

Steps

1

Place Water and Coconut Milk in a saucepan. Add Sago (Small Tapioca Pearls) and soak for 30 minutes. *Note: Soaking time depends on the product.
2

Bring to the boil, stirring occasionally, 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 and set aside. 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 Mango pieces on top.