Updated: Nov 20, 2019
Here is a dessert if you are looking for something fresh and tropical. It's super quick and made from only 7 ingredients. It's easy to make up a big batch if you are entertaining, too! If you are cooking for a crowd, you could serve it in a large bowl, topped with yoghurt and fruit.
If you choose to add pineapple to this dish, you may wish to add more coconut sugar to balance out the tartness. Alternately, you could use mango and mango nectar to give the dish a sweeter profile. I have used coconut sugar here as it is an unrefined sugar - simply an evaporated nectar from the coconut blossom that still retains the nutrients and minerals. However, be aware that coconut sugar causes only a slightly lower blood sugar spike than normal table sugar, so use in moderation.
Only 15 minutes on the stove and the end result will be a creamy, slightly caramel-like dessert! Topping it with colourful fruit will help add to the delight.
1/4 cup sago
1 cup of mango nectar (can be replaced with kombucha- fruit flavour, or other fruit juice)
1/4-1/3 cup coconut sugar (or rapadura sugar)
1 tsp vanilla essence 270ml tin of coconut cream
1 x 825g tin diced fruit in juice - (mango, pineapple or fruit salad) * save 1 cup of the tinned juice*
Fresh fruit and passionfruit to top
Step 1 - place sago, nectar, tinned fruit juice, coconut cream, sugar and vanilla into a saucepan and bring to the boil, stirring to stop sticking. Lower the heat to simmer and continue cooking and stirring for 10 minutes or until the pearls turn fully translucent.
Step 2 - Remove from the heat and allow to cool slightly before stirring through the diced fruit. Pour into individual tall cups to cool in the fridge. Note - it will thicken when cool, so make sure the mixture is runny when you pour into the cups. The end result will be a smooth and creamy dessert.
Step 3 - Take the cooled desserts out of the fridge and top with fresh fruit and passionfruit. Serve and enjoy!