Do you remember sago pudding as a child? This gorgeous, Pacific-inspired version of the classic milky pud will convince even the most ardent sago-hater. Go on, give it a go.
SAGO PUDDING WITH LIME AND COCONUT SUGAR
1/2 cup/50g Sago
300ml coconut milk
2 Tbsp coconut sugar (or brown sugar)
Zest & Juice of 2 limes
2 Tbsp coconut sugar (or brown sugar) for the syrup
Soak the sago pearls in cold water for 20 minutes, then drain.
Place the coconut milk and coconut sugar in a saucepan over a low heat and stir until sugar dissolves.
Add sago and simmer for 10-15 minutes until sago becomes translucent.
Add the lime zest to the sago and stir through, then pour the sago into four small serving dishes. Cover and put in the fridge to chill.
Combine the second measure of coconut sugar and lime juice in a saucepan over medium heat. Stir until sugar dissolves and mixture comes to the boil.
Simmer for two minutes, then remove from heat and allow to cool.
Pour syrup over cooled sago puddings and serve or keep in the fridge. These puddings will keep for several days.
For more of Allison's recipes visit Pease Pudding.
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