The great thing about this recipe is that both the salted caramel sauce and the sago pudding are home made so you know what is in it. Granted, it is probably not the most healthy due to the sugar in the caramel pudding, however in small doses, the sweet tooth will love this one.
Preparation Time: 5 minutes plus 1 hour standing and 2 hours fridge time
Cooking Time: 25 minutes
Makes: 5 - 6 servings
Ingredients 1 cup sago
3 cups water
2 tbsp coconut sugar (or light brown sugar)
For the salted caramel sauce 1 cup coconut sugar (or brown sugar)
¼ - ½ tsp sea salt
190 g coconut CREAM, chilled well
Soak the sago in the 3 cups of water for an hour.
In a medium pot, add the coconut sugar and the sago and bring to the boil over a low heat, stirring constantly.
Reduce the heat and simmer, stirring sometimes, for about 10 minutes.
Cover and cook over a low heat, stirring occasionally, for 3 minutes or so or until the mixture becomes thick and the sago goes translucent and loses the white colour that it was originally.
Wet 5 or 6 sweet dishes or moulds, and fill with the sago mixture.
Refrigerate for two hours or until sago is set.
For the caramel sauce
Combine the coconut cream, coconut sugar and the sea salt together in a saucepan.
Bring the mixture to the boil, and lower the heat until the caramel is at a rolling simmer - i.e. bubbling across the entire surface.
Simmer, stirring every few minutes until it begins to thicken and darken slightly. This will take about 10 minutes.
Once it has a caramel taste, remove it from the heat and let it cool for a few minutes before adding the vanilla extract.
Serve the sauce over the sago pudding.
You can unmould the pudding and put it on a dish.
Or just add the caramel sauce over the pudding as per the first photo.
The caramel sauce keeps in the fridge and can be eaten warm or cold.