Winter White Sago Pudding with Lime & Coconut Sugar
As we ramp up to our New Zealand Food Bloggers Conference on the 24th & 25th August I will be keeping my posts rather short as there is still much to do to finalize the event. I don’t want to neglect you all completely though, after all I still have to eat over the next 10 days. I’m not sure my dear friend Shirleen is eating much though being on the ground there in Wellington and me here in Auckland but I am like a cat, when in doubt, worry, happy, confused I eat 
)
This will be our second NZ food bloggers conference, this year held at the renowned Le Cordon Bleu in Wellington as well as a morning hosted by New Zealand Chocolate Festival amongst many other exciting session, workshops and tastings. Shirleen of Sugar & spice & All Things Nice has done an amazing job managing the programme and bringing local sponsors on board for an incredible two day event. Pop over to our conference page to see what we will all be up to on the weekend of the 24th & 25th and our amazingly generous sponsors, speakers and contributors.
So here is a quick winter pudding for those with little time on there hands. I am also submitting this to our New Zealand monthly blogging event Sweet New Zealand which is hosted by Kristina at Plum Kitchen. Pop over and see what see’s up to and check out all the submissions at the end of the month.
Ingredients
1/2 cup/50g Sago
300ml can coconut milk
2 Tbsp Coconut Sugar or brown sugar if you can’t get Coconut
Zest & Juice of 2 limes
2 Tbsp Coconut Sugar for the syrup
Method
Soak the sago pearls in cold water for 20 minutes, then drain.
Place the coconut milk & coconut sugar in a saucepan over a low heat and stir until sugar dissolves.
Add sago and simmer for 10-15 minutes until sago becomes translucent.
Add the lime zest to the sago and stir through then pour the sago into small serving dishes (4) and chill in the fridge.
Combine extra coconut sugar and lime juice in a saucepan over medium heat. Stir until sugar dissolves and mixture comes to the boil.
Simmer for 2 minutes. Remove from heat and allow to cool.
Pur syrup over cooled sago puddings and serve or keep in the fridge. Will last several days.
How delicious, and I love the way you’ve served them. Are they little jars? Would make gorgeous picnic fare.
They are little jars recycled from the http://www.gupuds.com/ range! But yes you can get many jars like this and your idea is perfect for picnics
Divine! I am a big fan of sago puddings.
Cheers,
Rosa
Yummo! My family love sago so this will definitely be on the menu
Looks really delicious. I have never tried sago starch before. How does it taste? (has a special taste) I think is quite difficult to find it in Spain… Thanks for sharing those ingredients that we -here in Spain- normally don’t use or haven’t seen it before…
Photos are like always.. !!beautiful¡¡
I think you’ll find sago or tapioca (which is very similar) in a shop specialising in South American foods. I’m sure Giovanna (Blue jellybeans) will know somewhere in Madrid
Ok, I know where to find Tapioca I didn’t really know the Sago name. Thank you for making that clear to me. I love tapioca with coconut sauce
You are welcome, though they are not identical, but can often be interchangeable:
http://en.wikipedia.org/wiki/Sago
Thanks for the tips on where to buy in Madrid while I was sleeping this side of the globe ;o)
These look great. I’ve never had sago, only tapioca. Might have to give it a whirl. Good luck with the conference!
Love an Asian inspired dessert like this.
Fantastic – like the sound of the lime and coconut sugar. I’ve done a winter pud too, just have managed to get it on the blog yet!
Looks really delicious! And a bit like rice pudding…
mmmm, I think I might squeeze in a rice pudding before the end of winter too!
Oh don’t worry Alli – I’m eating! Stress eating!!
Never had sago but if it is similar to tapioca I know I’ll like it. Just wondering if I stored the pudding with the sugar syrup on top in the fridge will it tend to get watery?
I had a couple in the fridge for a few days, the sago doesn’t go watery but the sugar syrup does get a little more absorbed into the pudding.
Thank you. It just might taste even better that way!
Good luck with your conference! And this dessert reminds me of being on holidays!
Looks yummy, Alli.
Good luck for the conference
Thanks Arfi, wish you were coming to the conference
I grew up having (porridge) Sago in Trinidad and have used tapioca in baking. I shall try this recipe it has all my favorite ingredients!!