Name: Creamy sago breakfast pudding
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 1/2 cup small pearl sago; 1 cup coconut milk; 1 tablespoon palm sugar, grated (or soft brown sugar); 1/4 teaspoon cinnamon; 1/4 teaspoon nutmeg; zest and juice of 1 lime; pinch of Himalayan pink salt; 1/2 teaspoon vanilla paste, or seeds scraped from ½ vanilla pod; 1 banana, sliced

Creamy sago breakfast pudding

This gluten-free sago breakfast pudding recipe is ideal for breakfast or dessert! With banana, coconut milk, lime and gently spiced with cinnamon and nutmeg, this pud is a winner

Ingredients

1/2 cup small pearl sago

1 cup coconut milk

1 tablespoon palm sugar, grated (or soft brown sugar)

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

zest and juice of 1 lime

pinch of Himalayan pink salt

1/2 teaspoon vanilla paste, or seeds scraped from ½ vanilla pod

1 banana, sliced

Method

1.Bring a large pot of water to the boil and add sago pearls. Cook on a rolling boil for about 20 minutes, until the sago pearls are predominantly transparent (they might still have a small white dot at the centre, which is fine). Remove from heat, drain and place sago in a bowl.

2.Place coconut milk (reserve two teaspoons for serving), sugar, cinnamon, nutmeg, ¾ of the lime zest, salt and vanilla in a small saucepan. Heat gently, stirring, until heated through and fragrant. Stir in ¾ of the lime juice and remove from heat.

3.Stir coconut sauce through cooked tapioca, using a wooden spoon and working gently so as not to mush up the sago.

4.Spoon into serving glasses. Top with sliced banana. Drizzle over the remaining coconut milk, sprinkle over remaining lime zest and lime juice and serve.

To save time, cook the sago the night before and store in an airtight container in fridge. – PER SERVE: Energy: 343kcal, 1435kj Protein: 2g Fat: 16g Saturated fat: 14g Cholesterol: 0mg Carbohydrate: 46g Fibre: 2g Sodium: 22mg

Note

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