Name: Coconut sago puddings
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 400 millilitre can coconut cream; 400 millilitre can coconut milk; 3/4 cup tapioca (sago) pearls; 1 cup water; 1/3 cup caster sugar; vanilla bean paste and fresh shaved coconut, to serve

Coconut sago puddings

Full of natural, sweet flavours, these deliciously creamy coconut sago puddings make the ultimate dessert after any meal!

Serves 6

Prep

10M

Cook

15M

Total

25M

Ingredients

400 millilitre can coconut cream

400 millilitre can coconut milk

3/4 cup tapioca (sago) pearls

1 cup water

1/3 cup caster sugar

vanilla bean paste and fresh shaved coconut, to serve

Method

1.Place coconut cream, coconut milk,sago and the water in a medium saucepan. Stand for 30 minutes.

2.Place sago mixture over moderate heat. Cook and stir for 5 minutesor until the mixture comes to the boil.Reduce heat to very low; simmer,stirring occasionally, for 10 minutes or until sago is tender. Remove fromheat. Stir in sugar. Cool slightly.

3.Spoon sago mixture into 6 x 1-cup heatproof glass serving cups or bowls. Place on a baking tray. Cover with plastic food wrap; chill for 2 hours or until firm. Serve puddings topped with a drizzle of vanilla bean paste and shaved coconut.

Add 1 teaspoon vanilla essence to pudding mixture and omit vanilla bean paste
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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