Sago Pudding

This sago pudding is thick, rich, and creamy, and needs just 4 ingredients! Also known as tapioca pudding, it's made with no dairy or eggs, but you'd never tell!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 195kcal

Author Arman Liew

Ingredients

1/3 cup tapioca pearls
2 cups coconut milk canned
1/2 cup + 2 tablespoons coconut cream or additional coconut milk
1/2 cup + 2 tablespoons granulated sweetener of choice I used erythritol
1 teaspoon vanilla extract
1 cup mango pureed, to serve, optional

Instructions

In a small bowl, combine the tapioca pearls with coconut milk and coconut cream and let it sit for 30 minutes, for the pearls to thicken.
Transfer the mixture into a small saucepan. Add the granulated sweetener and place it over medium heat. Once it begins to simmer, reduce it to low and gently stir it for 10-15 minutes, before removing from the heat. Whisk in the vanilla extract.
Distribute the pudding mixture amongst eight small glasses and refrigerate for at least 4 hours.
Before serving, blend your mango and spread over the top of each pudding.

Notes

TO STORE: The pudding should always be stored in the refrigerator, covered. It will keep well for up to 2 weeks.

TO FREEZE: Cover the puddings and place them in the freezer for up to 2 months.

Nutrition