Rinse the Sago Pearls under cold water until the water runs clear. Soak in cold water for 30 minutes.
In a large pot, combine the Sago, Water, Coconut Milk, and the split Vanilla Bean (including the scraped seeds).
Bring the mixture to a boil over medium heat, stirring constantly to prevent sticking.
Reduce the heat to low and simmer for 20-25 minutes, or until the sago pearls are translucent with a small white center. Stir frequently. Remove the Vanilla Bean.
Add the Coconut Sugar and Sea Salt. Stir well until the sugar is dissolved.
Continue to simmer for another 5 minutes, stirring constantly.
While the sago is simmering, prepare the Mango Coulis: Blend the Mangoes and Lime Juice until smooth. Strain through a fine-mesh sieve to remove any fibers.
Remove the sago from heat and let cool slightly. Divide the sago pudding among serving glasses.
Drizzle with Mango Coulis and garnish with Toasted Coconut Flakes and Fresh Mint Leaves.
Ingredients
6
1 cup200 gSmall Sago Pearls - Premium Quality
4 cups950 mLCoconut Milk - Full Fat, Organic
2 cups475 mLWater
1/2 cup100 gCoconut Sugar
11Vanilla Bean - split and scraped
Pinch1 gSea Salt
2300 gRipe Mangoes - peeled and cubed
1 tbsp15 mLLime Juice - fresh
1/4 cup30 gToasted Coconut Flakes - unsweetened
Fresh Mint Leaves5 g
Equipment
Large pot
Stirring spoon
Blender
Fine-mesh sieve
Measuring cups and spoons
Serving glasses
Instructions
Rinse the Sago Pearls under cold water until the water runs clear. Soak in cold water for 30 minutes.
In a large pot, combine the Sago, Water, Coconut Milk, and the split Vanilla Bean (including the scraped seeds).
Bring the mixture to a boil over medium heat, stirring constantly to prevent sticking.
Reduce the heat to low and simmer for 20-25 minutes, or until the sago pearls are translucent with a small white center. Stir frequently. Remove the Vanilla Bean.
Add the Coconut Sugar and Sea Salt. Stir well until the sugar is dissolved.
Continue to simmer for another 5 minutes, stirring constantly.
While the sago is simmering, prepare the Mango Coulis: Blend the Mangoes and Lime Juice until smooth. Strain through a fine-mesh sieve to remove any fibers.
Remove the sago from heat and let cool slightly. Divide the sago pudding among serving glasses.
Drizzle with Mango Coulis and garnish with Toasted Coconut Flakes and Fresh Mint Leaves.
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