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Recipes with Nadia Coetzee - Nutritionist - Root Your Health Perth - Coconut Sago Pudding

Coconut Sago Pudding

Root Your Health Logo Nadia Coetzee - Nutritionist - Perth

Prep

cooking

serves

5 min

20 min

2 - 4

Ingredients

140 g Sago (Tapioca pearls)

2 cups Coconut milk/almond milk

1 tsp allspice

1 x 10 cm Orange rind

50 g Coconut sugar

 

Seed Brittle (Optional)

80 g Pumpkin seeds

2 tbsp Coconut sugar

Method

  1. To make the sago (Tapioca pearls), place all the ingredients in a pan and soak for 30 min.

  2. Simmer ingredients for 20 minutes on low heat, stirring often until the sago is soft.

  3. To make the brittle, heat the sugar in a pan over medium heat until it turns dark caramel be careful not to burn sugar it takes 2-3 min.

  4. Place the pumpkin seeds on baking paper and pour sugar over.

  5. Let it cool down before breaking into small pieces, serve sago warm with a sprinkle of brittle.

Notes

Serve with pumpkin seed brittle and a dollop of natural coconut yogurt or ice cream (COYO) topped with my salted coconut caramel sauce.

Recipes with

Nadia Coetzee - Nutritionist - Root Your Health Perth Signature