Rose Pandan Coconut Sago (20-min. Recipe)
Rose Pandan Coconut Sago. Vegan, dairy-free, light and refreshing! One of my favourite and easiest Asian desserts. It only calls for 5-ingredients and 20 minutes.
- ⅓ cup small pearl tapioca
- ½ tsp Pandan extract
- 1 tsp rose syrup
- 2 cups coconut milk beverage (not whole fat canned coconut milk)
- ¼ cup maple syrup
Boil tapioca for 20 minutes until soft and translucent. Strain and rinse under cold water. Then submerge it in water to keep it from drying out.
In another pot, boil 2 cups of coconut beverage along with maple syrup. Bring to a boil and remove off heat. Allow this to cool in the refrigerator.
Divide tapioca into 3 portions. Add Pandan extract to one portion and mix. Add rose syrup to the second portion and mix. Leave the last portion as is.
Add some coconut milk to each portion to loosen the tapioca and stir to combine.
When ready to serve, spoon a portion of each pudding into a bowl and enjoy with fresh fruit.
Rate my recipe and leave a comment (be kind)! Tag me @christieathome and hashtag #christieathome so I can share it on social media!
Calories: 134kcal | Carbohydrates: 29g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Sodium: 2mg | Potassium: 47mg | Fiber: 1g | Sugar: 16g | Calcium: 74mg | Iron: 1mg