Rhubarb and apple coconut sago puddings

Name: Rhubarb and apple coconut sago puddings
Total time: 25 min
Ingredients: Stewed rhubarb and apple; 4 stalks rhubarb, chopped; 2 Granny Smith apples, peeled and diced; 1/3 cup water; 1 cinnamon stick; 1½-2½ tablespoons golden syrup, pure maple syrup, honey or sugar; Coconut sago; 1/2 cup ago pearls (use the tiny balls similar in size to couscous, not the larger balls) or tapioca; 400 gram can coconut milk; 1 1/4 cup water; 1 teaspoon vanilla bean paste or seeds from 1 vanilla bean pod; 2-4 tablespoons golden syrup, pure maple syrup, honey or sugar, to taste; 1/2 cup or so of milk (eg cow’s, almond, or more coconut milk or even cream if you like a creamy texture; avoid cow’s or cream for dairy free); To serve; whipped cream, or coconut yoghurt for dairy free; ground cinnamon, for sprinkling

www.nzwomansweeklyfood.co.nz

Sago pudding is such a humble, comforting dessert and it’s slightly retro! Here Nadia Lim has modernised it a bit, using coconut milk and layering it with stewed fruit to create sago parfaits.

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Ingredients

Stewed rhubarb and apple
4 stalks rhubarb, chopped
2 Granny Smith apples, peeled and diced
1/3 cup water
1 cinnamon stick
1½-2½ tablespoons golden syrup, pure maple syrup, honey or sugar
Coconut sago
1/2 cup ago pearls (use the tiny balls similar in size to couscous, not the larger balls) or tapioca
400 gram can coconut milk
1 1/4 cup water
1 teaspoon vanilla bean paste or seeds from 1 vanilla bean pod
2-4 tablespoons golden syrup, pure maple syrup, honey or sugar, to taste
1/2 cup or so of milk (eg cow’s, almond, or more coconut milk or even cream if you like a creamy texture; avoid cow’s or cream for dairy free)
To serve
whipped cream, or coconut yoghurt for dairy free
ground cinnamon, for sprinkling