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GCBC11 EP08 Coconut Sago Pudding


Serves 2

Time 1 hr 30 min + refrigeration

Recipe by Rosie Mansfield (Good Chef Bad Chef)

  coconut milk 270ml.jpg  


⅓ cup large Tapioca Pearls
1 cup Almond Milk
270ml AYAMCoconut Milk
1 tsp Vanilla Extract
½ cup Maple Syrup
½ tsp Cinnamon
1 pinch of Salt (optional)

To Serve
1 Mango, diced
1 Passionfruit


  1. In a bowl soak the large tapioca pearls in 1 cup of almond milk (any non-dairy milk) for at least an hour or even overnight.

  2. Pour the soaked tapioca pearls and almond milk into a medium saucepan over medium heat and add the coconut milk, maple syrup, vanilla, cinnamon and salt and bring to the boil. Reduce heat and simmer for about 15 minutes, stirring occasionally to stop the mixture from sticking.

  3. Pour into two serving glasses and place in the fridge to set for about two hours.

  4. Once set, top with diced mango and passionfruit pulp to serve.

Tags: _ Coconut lovers_ Easy Asian recipes_ East meets West_ Lunch_ Dinner_ Dessert_ Snacks_ Latest recipes_ All recipes

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