CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Coconut Sago Pudding with Passionfruit and Lime Drizzle

1

  • Overview
  • Ingredients
    10 items
  • Directions

A delightful South African dessert featuring coconut-infused sago pudding topped with a tangy passionfruit and lime drizzle, finished with toasted coconut flakes.

  • 180 ml sago
  • 250 ml milk  or coconut milk
  • 100 ml castor OR coconut sugar
  • 60 ml toasted coconut
  • 125 ml passionfruit pulp
  • 80 ml castor sugar
  • 1 tin coconut milk OR coconut cream
  • 2 limes, zest and juice
  • Pinch of salt
  • Toasted coconut flakes for serving

  • Place the sago, coconut milk, milk, 1 cup water and the 100 ml castor or coconut sugar in a saucepan and let it stand for 30 minutes to soak.
  • Meanwhile combine the passionfruit pulp, lime zest, juice and the 80 ml castor in a small saucepan and stir on medium heat until the sugar has dissolved. Cook until it becomes a syrup (a few minutes)  Cool and keep aside.
  • Add the salt and toasted coconut to the soaked sago and place on medium heat, bring to a simmer and turn the heat to low. Cook, stirring often until the sago is tender.
  • Remove from the heat and spoon into 4 bowls.
  • Drizzle with the passionfruit and lime syrup and top with some toasted coconut flakes
  • This dessert can also be eaten cold (but I prefer it warm)