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
Ingredients
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!
