Get a taste of the tropics with these gorgeous sago puddings. Our sago puddings are gluten-free and can be made up to 2 days in advance, making them a great dish to get made up and out of the way if you’re entertaining and want an easy dinner party dessert. Sago is a starch found in the sago palm. It absorbs anything it soaks in, so takes up all the flavour of the vanilla milk and aromatic coconut in this recipe. Because these little sago puddings are chilled we think they’re perfect for warm summer evenings, but you could serve them warm if you prefer. The texture won’t be as firm, but they’ll still taste delicious. Sago is very similar to tapioca and behaves in the same way. You could substitute this instead.
- 100g sago pearls
- ½ vanilla bean
- 295ml whole milk
- Pinch of salt
- 190ml unsweetened coconut milk
- 2 large egg yolks
- 3tbsp sugar
- 2 mangoes
Soak the pearls in cold water for 30 mins, then drain. Split the vanilla bean in half lengthways, scrape out the seeds and add both to a large saucepan with the tapioca, whole milk and pinch of salt. 3. Place over a medium heat and cook, whisking occasionally, until the tapioca is translucent and tender, around 10 mins. Then whisk in the coconut milk and keep warm.
In a small bowl, combine the egg yolks and sugar. Gradually whisk in half of the warm tapioca in a steady stream. Pour the yolk mixture back into the saucepan, whisking to incorporate. Cook over a moderate heat, stirring occasionally, until the mixture thickens, around 5 minutes.
Transfer immediately to a clean bowl and let cool to room temperature. Meanwhile, peel and slice the mangoes. Divide the pudding between four bowls and top with fruit. Cover and chill at least 2 hrs before serving.
Top Tip for making Sago puddings with coconut and mango
Make this the day before and let the puddings chill overnight - just take them out of the fridge 30 mins before serving