Sago Pudding Easy Tapioca Pearl Dessert Recipes

SAGO PUDDING | EASY TAPIOCA PEARL DESSERT

Steps:

• Cook the sago in a large pot of water, at least 10x the amount of sago. Add 1 tbsp of muscovado sugar if you want your sago to be brown. Cook for about 20 minutes until the outside of the sago are transparent and there is a small opaque centre.
• Drain the sago and press the sago into a mould or heat and cold-proof bowl. Cool and chill for at least 2 hours. I usually leave it overnight.
• 10 minutes before serving, toast the desiccated coconut over low heat with NO OIL until golden brown. Set aside for later.
• Mix the muscovado sugar with water and reduce over low heat until it forms a syrup.
• If your coconut cream is solidified, whisky gently until it becomes fully liquid.
• Time to assemble! Tip the pudding out of the mould. Surround it with coconut cream.
• Drizzle muscovado sugar syrup and top with toasted coconut. Serve immediately.

MANGO SAGO

Steps:

• In a pot, add 1 cup of tapioca pearls and 6 cups of water. Turn the heat to medium-low heat and let it cook for 10 minutes. Constantly stir to prevent it from sticking.After 10 minutes, put the lid on, turn the heat off, and let it sit for 3 minutes.
• Drain the tapioca pearls and run them under cold water. If you are serving right away, set the pearls aside. If not, leave them in cold water until ready to serve.
• Cut fresh mangos into cubes. Add half of the mango in a blender.
• Add in condensed milk and coconut milk into the blender and blend until smooth.
• Fold in drained tapioca pearls and serve with fresh mangos on top.

SAGO PUDDING

Steps:

• In a small bowl, combine the tapioca pearls with coconut milk and coconut cream and let it sit for 30 minutes, for the pearls to thicken.
• Transfer the mixture into a small saucepan. Add the granulated sweetener and place it over medium heat. Once it begins to simmer, reduce it to low and gently stir it for 10-15 minutes, before removing from the heat. Whisk in the vanilla extract.
• Distribute the pudding mixture amongst eight small glasses and refrigerate for at least 4 hours.
• Before serving, blend your mango and spread over the top of each pudding.