Passionfruit Sago Puddings
The flavours in these passionfruit sago puddings truly bring out the tropical, summer flavour of the passionfruit. Simpler than they may look, these delightful puddings will bring back memories of long, lazy days in the sunshine.
Recipe adapted from The Hungry Australian.
Ingredients
1 cup of water
100 g palm sugar
1-star anise
2 tsp vanilla bean essence
4 cups of water
3/4 cup Natures First Sago (tapioca)
1/3 cup coconut cream
8 Nyakers Ginger Almond Snap biscuits
8 passionfruit
5 tbsp shredded coconut
Method
- Make sugar syrup by placing 1 cup water, palm sugar, star anise and vanilla beans in a small pot. Bring to the boil and then cook over a medium heat for 15 minutes or until mixture has reduced and become syrupy.
- Cook sago by placing 4 cups water and sago in a medium pot. Bring to the boil and then simmer for 15 minutes, stirring regularly.
- Strain tapioca through a sieve and then place in a large bowl. Add sugar syrup and coconut cream to sago and mix to combine thoroughly.
- Grind biscuits in a food processor until it resembles bread crumbs. Divide the mix into four cups evenly.
- Spoon over sago mixture and refrigerate for at least an hour.
- Meanwhile, toast the shredded coconut by stirring it in a dry pan (don’t use oil) over a medium heat until it starts to brown. Set aside.
- To serve, spoon the passionfruit pulp over the top of the sago and garnish with toasted coconut.
- Enjoy!