I'm confident you will love this incredible Mango Sago Pudding. It's a sweet Asian inspired dessert of chewy sago pearls stewed into a pudding with coconut cream, made sweet with the addition of monk fruit and topped with mango for a beautifully tropical vibe. It's naturally gluten free, plant-based and in this version, refined sugar free.
It's perfect for summer-time entertaining because you can prepare the sago pudding ahead of time and simply top with mango and Coyo ice cream when ready to serve. If you want to experiment with different toppings, it also tastes great with this Blueberry "Jam".
I hope you love it!
Ingredients (Serves 3-4)
½ cup sago
200ml coconut cream ( I love Nakula)
1 teaspoon organic vanilla
1 teaspoon monk fruit sweetener
3 - 4 scoops Coyo vanilla ice cream
1 mango, diced
3 - 4 tablespoons shredded coconut
Place sago, water, coconut cream and vanilla in a small pot, stir to combine and allow to sit for 30 minutes to absorb the liquid.
Turn on the stovetop and place sago on a low to medium heat, stirring consistently for 5-6 minutes until it turns into a sticky consistency.
Remove from the heat and stir through monk fruit sweetener.
Divide into bowls and allow to cool.
When ready to serve, top with a scoop of vanilla ice cream, diced mango and shredded coconut.