Vegan/ Serves 5
• 1/2 cup tapioca (small sago seeds) wash and drain, can use chia seeds if preferred
• 1 large mango roughly chopped
• 1 passion fruit
• 1 tbs coconut sugar
• 1/2 tsp cardamom powder
• 1 tsp vanilla extract
• 1/4 cup almond milk
• 1 small tin of coconut cream or milk (160ml)
• Few drops of natural purple/berry food colouring-optional
• 2 cups of water
1 Add the sago seeds to a pan along with the water, boil and simmer (10 minutes) and stir until sago has plumped and absorbed the water.
2 The sago seeds should form clear soft pearls once cooked, drain and run it under cold water to separate the sago pearls and allow to cool.
3 In a large bowl add the sago, almond milk, coconut sugar, vanilla, cardamom and coconut cream and mix until combined.
4 Add the the food colouring and mix, fold in some of the mangoes. Depending on the consistency, if you like a thin consistency add more milk if you like a more creamy consistency add less milk.
5 Divide the sago pudding into the base of each glass, top with some chopped mangoes, passion fruit pulp and pistachios.
6 Keep in the fridge to set and cool, serve when ready.