Last week was the first time EVER that I had tried sago (tapioca) pudding. I don’t know what compelled me, but I saw it at the supermarket and bought it, and it’s actually not so bad.
After talking to a few people, it sounded like sago was one of those bad childhood memories. Clearly they hadn’t tried my dairy free vanilla sago.
I was impressed. Custard-like, sweet and not too heavy, this dairy free vanilla sago pudding was a yummy after-dinner treat.
- 2 cups unsweetened almond milk
- ⅓ cup sago/tapioca pearls
- 1 tbsp stevia
- 1 tsp cinnamon
- 1 tsp vanilla extract
- TO SERVE
- 1 tbsp stevia (or good quality Manuka honey or pure maple syrup)
- 2 tbsp almond milk
- Passionfruit pulp
- Coconut flakes
- In a bowl, place 1 cup of the almond milk with the sago/tapioca pearls and soak overnight;
- Empty the soaked sago/tapioca pearls into a saucepan with the second cup of almond milk and heat on medium heat;
- Add the cinnamon, stevia and gently stir;
- Reduce heat and simmer for 15 minutes, stirring occasionally;
- Remove from the heat and leave to sit for 5 minutes, ensuring the sago/tapioca pearls are opaque;
- To serve, scoop into a dessert glass or bowl. Add the additional almond milk to the top, along with passionfruit pulp and coconut flakes. Dust with cinnamon and stevia and serve immediately.
This was a great warming dessert, and the following day I had the remaining dairy free vanilla sago with some chocolate banana nice cream.
Have you had sago/tapioca pudding? Does it bring back bad memories or did you enjoy it as a child? Does your family have a secret recipe that tastes amazing? I’d love to know.