THICK, CREAMY AND LUSCIOUS, THIS TROPICAL SAGO DESSERT, WILL HAVE YOUR TASTEBUDS VISIT A TROPICAL ISLAND WITH THE VERY 1ST SPOONFUL.
WOOHOO….WE MADE IT INTO THE NEW YEAR…2018!!! HAPPY NEW YEAR DEAREST READERS AND FRIENDS?. HERE’S wishing you a prosperous 2018, that TREATS YOU AND I WELL. I hope to keep bringing you more inspiration for your tables, diy’s, and some travel news too. Talking about travels, the end of 2017, my timeline on most of my social media platforms, had been inundated with gorgeous travel pics. And Island getaways, seemed to rank high on those platforms. This had me reminiscing the 2 Island getaways hubby and I enjoyed in 2016 and 2017, to Thailand and Bali respectively. For those that haven’t been to an island getaway as yet, add them to your travel bucket list. I still have a few more on my travel bucket list.
Imagine simply enjoying a quiet day, sprawled on your lounger/beach towel, with a gentle breeze, ruffling through your hair. Add to this an ice cold coconut/ tropical flavoured smoothie/mocktail, that has been prepared for you to enjoy, whilst you soak up the sun and go dive into the refreshing azure waters.
OK OK >> Wakey Wakey now… yeah you right back in front of your smartphone/computer, reading FOODEVA MARSAY’S , 1st blog post for 2018. But worry not, I bring you this sweet treat, in the form of a dessert. This Tropical Sago Dessert, will have your tastebuds believe they are on some beautiful island, and will also wow your family and friends at your next entertainment do?.
Now sago dessert, is one of South Africa’s favourite dessert, and has been made for years with recipes being passed down the generations. A typical sago dessert, entails using a can of cocktail fruit/ or peaches, with dessert cream and condensed milk, added to cooked and cooled sago pearls. But with this one, I decided to re-live those island days one balmy afternoon on the highveld, and incorporated a twist of tropical flavours, that are most commonly found on most islands. Flavours like… coconut, pineapple and mango.
This Summer, like every Summer, the stringless Mango have come into season in South Africa, and are one of my favourite fruit this time of the year. I knew I had to somehow incorporate these flavours into a dessert. So that balmy afternoon late last year, had me craving some chilled sago dessert, just like my sister-in-law AFSANA SAYED, always prepares. She always makes this best, and since I had not come right on a few other occasions with this dessert, I once again called her up for advice. A HUGE SHOUT OUT TO YOU AFSANA, SHUKRAN FOR GUIDING ME, ON MAKING THE SAGO BIT PERFECTLY.
I can now proudly say I have perfected this sago dessert, and now share with you my favourite tropical sago dessert, for you to try soon.
So until your new year resolution to lose weight truly kicks in, Go put on that sunhat, and head on out into the sunshine, relax and enjoy a serving of this lush, and creamy tropical sago dessert.
Drop me a comment to let me know… “WHAT IS YOUR FAVOURITE SUMMER FRUIT OR DESSERT TO ENJOY ON HOT BALMY DAYS?”
Tropical Sago Dessert
AUTHOR: FOODEVA MARSAY (@foodeva_marsay)
1 Cup Sago Pearls ( Soak in 1 cup of Warm Water for 20-30 minutes)
2 Cups Milk
1 Cup Water (+/- , for adding gradually)
1 Can Condensed Milk
3/4 Cup Dessert Cream (Small can)
3/4 Cup Coconut Cream
1/2 Cup Crushed Pineapple (syrup drained) or finely chopped Fresh Pineapples
Stringless Mango, Cranberries and Toasted Coconut flakes to serve (Amounts as preferred)
~ Add the soaked sago pearls to a pot on medium low heat, and add in 1 cup of milk at a time.
~ Allow the sago pearls to thicken as it cooks.
~ Keep stirring and adding milk and water, gradually, until the sago pearls take on a translucent appearance. Should take +/- 12-15 minutes
~ When Done, allow the sago to cool for 10 minutes.
~ When cooled, add in the condensed milk, dessert cream, coconut cream and the crushed pineapples.
~ Scoop the sago dessert into individual serving glasses, or pour into one large glass casserole dish.
~ Refrigerate for 1-2 hours.
~ To Serve: top the sago dessert with chopped mango, chopped cranberries, and toasted coconut flakes.
~ BEST ENJOYED chilled on the day of preparation.
NOTES BY FOODEVA MARSAY:
> You may substitute Sago pearls (Starch Made from the pith of tropical palms), with TAPIOCA PEARLS (Starch from Cassava Crop).
> To Make the traditional sago dessert, omit the coconut cream, pineapples, mango, cranberries and toasted coconut. INSTEAD, simply add a can of drained fruit cocktail or peach slices.
> To ensure the dessert remains thick and luscious, don’t forget to drain off excess syrup from canned fruits. It is also a good idea to have the canned fruits, chilling in the fridge, and add the drained fruit, just before serving.
*Kindly share my recipes as posted, ©www.marriamsayed.com*