RecipeFit

low fat passionfruit, orange and coconut sago pudding

If you follow me on instagram you would have noticed I posted a photo of gifted naval oranges.  I was challenged to take on 10 oranges in 10 days from aussie oranges which was great timing with all the colds and flus that are doing the rounds at the moment.

I can’t say that I did actually eat an orange everyday but the 10 oranges were gone after day 10.  A bit of juicing and baking took care of the days I preferred a different fruit.

Oranges are such a great staple fruit to have in the fridge, they are low GI, high in fibre and as we all know high in vitamin C. I had a hankering for oranges while I was pregnant which is good to know because they also are great sources of folate, the help with development of your growing bub.

I took a look in the cupboard with what I could make dessert wise with oranges and came up with this low fat passionfruit, orange and coconut sago pudding.  Our passionfruit vine has just finished fruiting and I think the two fruits marry very well together! The sago is simply a vehicle to carry all the flavours which comes from the sago palm and they are little beads that turn into soft pearls once they have been soaked. They are a low fat carbohydrate that is gluten free which makes this recipe dairy free also when coconut milk is added.

Low fat passionfruit, orange and coconut sago pudding

Ingredients

+ 1 cup sago
+ 400gm can of low fat coconut milk
+ 6 passionfruits, deseeded
+ 2 tbs brown sugar
+ 1 x orange cut into sections
+ 1 tsp vanilla
+ 3 tbs chia seeds

Method

1. Soak the sago balls in a bowl with the coconut milk for approx. 1 hour

2. Over a low heat add the sugar to the passionfruit pulp and stir until thickened

3. After an hour, in another saucepan add the sago and coconut milk and vanilla.  Stir over a low heat until the balls turn clear and are soft. Add the chia seeds and leave to cool slightly

4. Just before serving add the cut up orange to the passionfruit syrup

5. In a bowl or mug, layer your sago with the fruit layer and finish off with a sprig of mint.

This is best eaten just after making so the fruit is nice a fresh.

Oh and if you would like to share your orange delights this winter just add the hashtag #goorange

Did your passionfruit vine go nuts this year?

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  • ste

    contacious smile still i see