Vegan Sago Pudding
A 6 ingredient creamy and cinnamon dessert loved by South Africans.
- 1 cup sago or tapoioca pearls
- 3 cups oat milk or plant milk of choice
- 1 tsp cinnamon
- 4 Tbsp Agave or sweetener of choice
- 1/4 tsp salt
- 1 cinnamon stick
- 1/2 can coconut milk for garnishing
Soak sago or tapioca pearls for 4hours or overnight in water or milk. I used water. If you use milk you can cook in that milk so you don't have waste.
On medium heat add the sago, milk, sweetener, salt, cinnamon stick, cinnamon and stir frequently until it comes to a boil.
Once boiling, reduce heat and cook for 20 minutes still stirring frequently.
Once pearls are clear the dessert is ready. Serve and garnish with extra cinnamon and coconut milk.
Stir frequently to avoid the pudding burning at the bottom.
Calories based on 4 servings per recipe.
Store leftovers in an airtight container in the refrigerator for up for 3 days. Reheat with some added milk.
For creamier sago add the remaining 1/2 can coconut milk to the sage and stir through before serving. This will result in a stronger coconut tasting pudding.