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.

Makes

3 to 4 Servings

Ingredients

1/4 to 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

Method
  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.