Recipe:

Coconut Sago Pudding

Coconut Sago Pudding recipe

Simon recreates one of his childhood favourites using little pearls of tapioca, which is the starch of the root plant cassava. A crunch of peanuts and hint of chilli add extra layers of depth for an unforgettably unique treat.

Preparation time Prep: 5 mins
cool time cool: 30 mins
cook time cook: 15 mins
serves:
6

You will need:

  • 900ml water
  • 6 tablespoons sago (tapioca pearls)*
  • 1 x 400ml can coconut milk
  • 3 pandan leaves, tied in a knot
  • 3 tablespoons water
  • 3 tablespoons organic sustainable dark palm sugar
  • ¼ teaspoon chilli powder
  • ¼ teaspoon fine salt
Garnish
  • 50g roasted peanuts, roughly chopped
  • Chilli powder
~
Recipe: Simon Toohey

Directions:

  • 1Cook the sago in the water until almost completely see-through, about 5 minutes (it will be quite gelatinous!). Strain and rinse with water to remove as much starch as possible. Pour into a baking tray and place in the fridge for 20–30 minutes or until it has cooled completely.
  • 2In the meantime, put the coconut milk in a pot with the pandan leaves and 1 tablespoon water, bring to a simmer, then turn off the heat.
  • 3In a small pot add the palm sugar with the remaining 2 tablespoons water and the chilli powder and salt; melt down to a syrup.
  • 4Finally, pour the hot coconut milk into the cooled sago tra, drizzle with the syrup, and top with roasted peanuts and a pinch of chilli.

*Tip: While sago pearls and tapioca pearls are technically slightly different ingredients (coming from different plants) they behave similarly when boiled and for this recipe, can be used interchangeably.

Did you enjoy this recipe?
Nah not my cup of tea

Sign up for a week of delicious plant-based recipes

Send me my recipes
Heads up: by signing here you’ll get free recipes and updates from VegKit. Privacy policy

Take the best of VegKit with you!

Vegetarian Starter Kit magazine cover
Get your FREE Veg Starter Kit

Get your FREE Kit!

Picture of the Veg Starter Kit