Name: Tapioca Coconut Milk Pudding with Strawberry Preserve | Thai Tapioca Coconut Milk Pudding | Sago Coconut Milk Pudding recipe by Anshu Pande at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: Coconut milk 400ml; 50g tapioca or Sago pearls, soaked in water; Sugar to taste; 1 teaspoon vanilla extract; Strawberry Preserve, as needed; Mint Leaf for Garnish (optional)

ABOUT Tapioca Coconut Milk Pudding with Strawberry Preserve | Thai Tapioca Coconut Milk Pudding | Sago Coconut Milk Pudding RECIPE

Vegan Tapioca with Coconut Milk Pudding on the bed of Strawberry Preserve.

Ingredients Serving: 4

Coconut milk 400ml
50g tapioca or Sago pearls, soaked in water
Sugar to taste
1 teaspoon vanilla extract
Strawberry Preserve, as needed
Mint Leaf for Garnish (optional)

Instructions

Wash and Soak some Sago/ sabudana or Tapioca in water for an hour till the time you see it has swelled up.
In a saucepan add some Coconut Milk. I have used canned you can use fresh home made if you like. Bring it to a simmer. Do not boil for it will split.
Add sago pearls to the coconut milk and continue to cook on low flame.
Add Vanilla Essence and Sugar. Continue to cook till it has thickened to desired consistency, It will not take long so keep an eye for you dont want the pudding to become like a wallpaper paste and worse stick to the bottom of the pan.
Spoon the serving bowls bottom with the home made Strawberry Preserve , you can use any flavour. I used this because I know it doesnt have any pectine nor anything else which I cant consumer during fasting.
Top it up with the pudding. Make sure its not very hot. You can splurge with an additional spoon of preserve on top and garnish with a mint leaf.

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