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.
3 to 4 Servings
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
- 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.
- 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.
- Add Sugar and Vanilla, and mix well. Spoon the mixture into serving glasses. When cool enough, leave them in the fridge and chill.
- Before you serve, add some Mango pieces on top.
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