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 :o)
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.
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
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.