A Sri Lankan Xmas Pudding
Thinking of something a little different for Christmas dessert this year? For a delicious pudding alternative, try this fruity Sago Pudding. Yum! * Image courtesy of previous retreat guest and amazing Food Blogger Eva Fischer from Foodtastic.
You may be wondering what Sago is exactly. Bearing similarities to tapioca, Sago is extracted from the stems of sago palm trees and processed into small, circular balls or pearls of goodness (also found in those sweet bubble teas!) It is a starchy carbohydrate but as this is Christmas after all, we’re going all out. Plus the fruit provides the nutritional balance we’re after here.
What you’ll need:
- 200g x dried Sago
- 1 x cup Light Coconut Milk
- 1 x cup Cold Water
- 2 x cups Hot Water
- 2 x cups Thick Coconut Milk
- 2 x Tbs Palm Sugar (or Coconut Sugar)
- 1 x Cinnamon Stick
- 2 x Cardamom pods
- Pinch of Sea Salt
- Your fruity weapon – we suggest passionfruit, mango, banana or mixed berries. Anything sweet!
How to create it:
Take the sago, light coconut milk and cold water and place in pot together, cooking on medium heat for 10-15 minutes until sago is clear
Then fold through 2 cups of HOT water (yes, the temp makes a difference). Cook down (around 15 mins), then add thick coconut milk, 3/4 of the palm or coconut sugar, cinnamon and cardamom stirring constantly for around 10-15 minutes or until there’s very little ‘white’ left (it’ll keep cooking once off the heat), then add fruit, salt and the remaining sugar to taste.
Allow to cool at room temperature, if you prefer your puddings warm serve straight up OR you can refrigerate for at least 1-2 hours then serve and eat that day/night. Can be done the day before too! Garnish with fresh fruit or nuts (or even some tropical flowers) and enjoy.
Back to Blog