Cocos Islands Sago Pudding is a traditional Cocosian (from the Cocos (Keeling) Islands) recipe for a classic pudding of sago, eggs and cream crackers typically served with custard. The full recipe is presented here and I hope you enjoy this classic Cocosian version of: Cocos Islands Sago Pudding.
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Note: You will need to begin this recipe the night before to ensure your sago is properly soaked.
Ingredients:
350g sago (tapioca pearls)
5 large eggs
200g caster sugar
125ml coconut cream
150g cream crackers, coarsely crushed, plus extra for topping
Oil or butter, for brushing
Raw sugar, for dusting
Method:
Add the sago to a large bowl and pour over enough water to completely cover by two times. Set aside to soak over-night.
When ready to cook, brush a 28 cm x 15 cm rectangular baking dish with a little oil or butter. Pre-heat your oven to 180°C (160°C fan-assisted).
Add the eggs and caster sugar to a large mixing bowl or the bowl of an electric mixer. Beat on medium-high speed for 4-5 minutes, or until it has tripled in volume.
Drain the sago of excess liquid, before adding it into the egg and sugar batter, stirring to combine. Add the coconut cream and crackers and stir until well combined.
Pour the batter into the prepared baking dish. Crack a few more crackers over the top, and dust with raw sugar.
Transfer the pudding to the centre of your pre-heated oven and bake for 50 minutes, rotating halfway, until the sago has set, and the top is golden.
You can serve hot or cold with custard, fresh cream, or ice cream.
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