Sago Coconut Pudding
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Sago Coconut Pudding
Ingredient
200g small sago seeds (tapioca)
1 x 400ml can coconut cream (plus a little extra for serving)
1 tsp vanilla bean paste
1/3 cup caster sugar
½ tsp sea salt flakes, plus extra to serve
1 medium red papaya, peeled, sliced
2 passionfruit, halved
1 lime to serve
Method
Bring a large pot of water up to the boil. Stir in the sago and keep on a rolling boil, stirring occasionally for 15 minutes, until the sago is almost translucent and only a small speck of white is left in the middle of each seed. Make sure you have plenty of water as the sago will turn very sticky.
Strain the sago into a fine colander and working in batches, rinse under cold running water to remove the excess starch. Strain and set aside.
Place the coconut cream, vanilla and sugar into a pot over a medium heat. Stir until the sugar has dissolved then bring up to the boil. Remove from the heat and allow to cool slightly before mixing in the sea salt and the reserved sago.
Place mixture into the refrigerator for 2-3 hours to cool.
To serve place the sago pudding into serving bowls and top with the sliced papaya, passionfruit, lime zest and lime wedges.
Recipe by Courtney Roulston
