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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This is one of the most delicious sago puddings ever! A whole new twist on sago that will have them coming back for more.
1 In a heavy-based saucepan, place sago, coconut milk, trim milk and 1½ cups of cold water. Set aside for 30 minutes to soak.
2 After soaking, warm sago mixture over a medium heat. Bring to the boil, stirring occasionally. Reduce heat to low. Cook, stirring often, for 10-15 minutes, or until sago is tender. Remove from heat.
3 Stir in caster sugar. Divide half the sago mixture among 6 x 1¼ cup-capacity serving glasses. Refrigerate for about 15 minutes.
4 Meanwhile, using a small food processor or blender, purée half of the mango flesh. Add mango purée to remaining sago. Stir to combine. Spoon mango sago over coconut layer in glasses. Chill sago puddings for about 2 hours, or until ready to serve.
5 Top puddings with raspberries, remaining mango and coconut flakes.
Make it vegan: Swap trim milk for light coconut milk.
Here’s some more fabulous sago desserts:
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Calories 171 cal
Kilojoules 720 kJ
Total fat 3 g
Saturated fat 3 g
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