blank

Creamy Sago

GLUTEN FREE

Prep Time : 15 minutes


share this recipe

blank

Ingredients

200g sago (tapioca)
750ml pineapple juice
400g tin coconut cream
10ml vanilla extract
pulp from 3 passionfruit
2 mangos
230g sugar
60ml soy milk


Method

1. Place sago in bowl with juice. Soak overnight.
2. Place soaked sago in saucepan with coconut cream, vanilla & sugar. Bring to boil stirring, constantly to prevent sticking. Add enough soy milk to achieve a runny consistency. (See important tip.) Once sago has become transparent, remove from heat and add fruit. Pour into serving dish to set.

TIPS, SERVING SUGGESTIONS AND INFORMATION

End product should have a smooth & creamy texture. Once cooled, it will thicken so it is important that it has a pouring consistency when it leaves the stove.
Other fresh fruit works well.

related recipes