Chilled Coconut Sago Pudding with Sweet Mango
Silky coconut sago pudding studded with sweet mango, finished with fresh mango slices and served chilled.
Ingredients
Sago pudding
- 1 cup sago pearls
- ¼ cup water for cooking; extra water for soaking
- 1 tin mango slices in light syrup drained; reserve syrup, chop half for pudding and keep half for topping
- 400 ml coconut cream
- 400 ml coconut milk
- ½ tsp vanilla essence
- to taste caster sugar or sweetener add gradually and taste
Instructions
Method
- Cover the sago pearls with enough water to submerge them. Soak for 30 minutes, then drain and rinse well.
- Drain the tinned mango, reserving the syrup. Chop half the mango slices and set the remainder aside for serving.
- Combine ¼ cup water, reserved mango syrup, coconut cream, coconut milk and drained sago in a saucepan over medium heat. Stir constantly for about 5 minutes until the mixture begins to boil.
- Reduce the heat to very low and simmer for about 10 minutes, stirring frequently, until the pearls are tender and translucent. If the pearls remain opaque, continue cooking gently until done.
- Stir in the vanilla essence. Add caster sugar or sweetener a little at a time, tasting as you go. Stir until the mixture bubbles gently, then remove from the heat.
- Allow to cool slightly before gently folding in the chopped mango. Divide between six heatproof glasses or bowls and cover.
- Refrigerate for at least 2 hours until chilled. Top with the remaining mango slices immediately before serving.
Notes
Stir frequently to prevent sticking. The pudding thickens as it chills; loosen with a splash of coconut milk if needed. Soaking requires 30 minutes and chilling requires at least 2 hours.