These gluten-free sago puddings are a refreshing treat to the warmer weather when served cold and a healthier dessert than most typical desserts. They contain no processed sugar, dairy or gluten. Sago or tapioca pearls are gluten-free and popular in Asian cultures for desserts. I can remember my Mum used to make a plain sago dessert when we were young. She learnt it from her grandmother. Though it’s not popular these days among the younger generations, this delicious dessert is worth making. I have tried to modernize this and make it healthier so everyone can enjoy it. If you add fruit then you may even wish to leave out the sweetener. If you can eat dairy then you could use dairy milk or cream.
Serves 4
Ingredients:
- 2 ½ cups spring water or filtered water
- 1 cup sago (tapioca pearls)
- 1 x 400ml can organic coconut milk
- 1 tablespoon of honey or stevia equivalent (optional)
Method:
- In a medium to large saucepan or pot, bring water to boil.
- Add sago, reduce heat to low and simmer with a lid on for 5 minutes, stirring occasionally.
- Stir in coconut milk and honey, if using, cover with a lid and simmer for another 4 minutes.
- Turn off heat and leave to sit for 5 minutes with the lid on.
Divide pudding into 4 glasses. Serve hot or cold topped with some blueberries or mango.
1 Comment
I’m on a very low carb eating plan that allows real, natural fats and meat protein, but does not allow garlic, milk or flour. I’ve discovered since starting this just after Easter that I have a bit of a gluten sensitivity, too, as gluten causes inflamation and achiness in my joints. I’m willing to “cheat” just a smidge by using a very small amount of garlic powder, and I can certainly substitute heavy cream for milk, but I’m not sure what to do to replace the flour. Can it be omitted completely?