Coconut Sago Pudding Recipe
This recipe is rated 3.7 out of 5.
Gluten-free option
Soy-free option
Oil-free option
Freshly Picked
Easy peasy
Kid-friendly
Entertaining
Desserts
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.
You will need
Serves 6
- 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
- 1/4 teaspoon chilli powder
- 1/4 teaspoon fine salt
Garnish
- 50g roasted peanuts, roughly chopped
- Chilli powder
Recipe: Simon Toohey
Directions
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Step 1
Cook 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.
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Step 2
In 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.
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Step 3
In a small pot add the palm sugar with the remaining 2 tablespoons water and the chilli powder and salt; melt down to a syrup.
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Step 4
Finally, pour the hot coconut milk into the cooled sago tra, drizzle with the syrup, and top with roasted peanuts and a pinch of chilli.
Hot 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.
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Recipe: Simon Toohey
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