Coconut & Sago Pudding

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.

Ingredients:

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.

Keep stirring.

When it starts to boil turn the heat down to simmer.

 If your mixture is thick but the sago looks to be still white inside add a bit more milk, stir and let it get thick again.

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



& devour


So that was warm and tasty what does the chilled on look and taste like?.....


Lets see shall we

 When you leave the sago to cool and set, it will suck up all the moisture it can and become big squishy creamy beads.


How do you know when it has set?

 When you can do this, it has certainly set.

It makes a nicer clean level if you were to put coconut cream on top.

 I added agave and raisins to the cold version and i didn't need any coconut milk because it was super creamy!









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