Creamy Sago Pudding

Immerse yourself in a delicious thick, velvety sago (tapioca) pudding, topped with a vibrant blueberry compote.

This sumptuous dessert offers a symphony of textures and flavours, and is also egg and dairy free. It's so quick and easy, yet looks and tastes amazing.

Ingredients:

Makes six ramekin sized serves.

• 1/3 cup sago or tapioca pearls
• 2 cups coconut milk (or milk of choice)
• 1/2 cup coconut cream (or use more milk)
• 1/2 cup granulated sugar (I used raw sugar)
• 1 teaspoon vanilla essence
• 1 recipe blueberry compote to serve

Method:

• In a small pot combine the sago pearls, coconut cream and coconut milk.
• Leave it for about 30 minutes for the pearls to thicken.
• Add the sugar and place over a medium heat.
• Once it starts to simmer, reduce the heat to low and gently stir for about 10 minutes or until the pearls are transparent.
• Add in the vanilla essence.
• Pour into 6 small dessert ramekins and refrigerate for at least 4 hours.

I served this with a blueberry compote and tuile biscuit.