Coconut & Sago Pudding
Vegan, Gluten Free, Wheat Free, Rice Free, Soya Free, Refined Sugar Free.
Endometriosis, Crohns & Coeliac Safe.
For some reason this pudding makes me excited for christmas.
2oz Sago ( If you don't have Sago use Tapioca)
3/4 pint Hazelnut milk (or any milk you love using)
1/4 tin of coconut milk (in my opinion Amoy is the best)
Squirt of Agave Syrup
Spinkle of Cinnamon
A couple of raisins
Makes: 2 Big puddings
First of all add you sago to a medium pan.
Add the hazelnut milk and put the heat on medium/low.
When it starts to boil turn the heat down to simmer.
When the sago seeds are all see-through take the pan off the heat and stir the mixture vigorously for about a minute to get the mixture nice and thick.
The Sago should look almost like big beads of glass or silicon.
Put your mixture into a glass or bowl.
Next you can either leave it to cool, set and pop it in the fridge for later or you can put your pudding together right away.
Pour your coconut around the top of the sago seeds.
Then add your raisins and agave syrup (i like doing it this way round because you can watch the ingredients just disappear)
To finish sprinkle cinnamon on the top
So that was warm and tasty what does the chilled on look and taste like?.....
Lets see shall we
How do you know when it has set?
It makes a nicer clean level if you were to put coconut cream on top.
If i had to pick i would definitely go with the cold version it seemed creamier and it was it MUCH better than Rice pudding....
Have a go mmmmm
x x x