Mention chocolate pudding and I’m in. I’m a bit of a sucker like that. Make it remotely healthy and I’m you’ve flipped my heart. This chocolate sago pudding is the later and a real treat when you feel like something a little naughty but nice now and then.
Sago pearls come from a tapioca origin and are popular in Brazilian deserts, added to pudding and cake recipes and often consumed with coconut milk. I just love the texture once they have soaked and are the perfect vehicle to carry raw cacao. Although sago isn’t a nutritional powerhouse on its own – mostly carbohydrates – they are a nice option when you feel like mixing things up, plus this recipe doesn’t have the nasties that traditional pudding might include! And the kids love them.
Delightful Chocolate Sago Pudding
1 cup sago
4 cups milk or coconut milk
2 tablespoons raw cocao powder
½ cup rice malt syrup
2 tablespoons stevia
How to make
- Begin by placing the sago balls in a medium saucepan with the milk, cocao, rice malt and stevia. Stir to combine
- Bring the saucepan to a simmer, while continuously stirring to avoid any sticking to the bottom
- Simmer for approx. 10 mins on a low heat. Turn off heat and allow to cool in the pan. The balls will continue to become clear during the cooling process.
- Serve warm with a dollop of cream or spoon into separate jars or container and store in the in the fridge.
E-book coming soon!