Sago/Tapioca Custard| Fruit| Dessert|Guyanese Cooking :)

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories and suitable for lactose-intolerant individuals.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with potential health benefits.

egg yolks

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds ingredients.

Soak sago in water for 30 minutes until softened.

Drain the soaked sago and set aside.

Heat coconut milk in a saucepan over medium heat until warm.

Add sugar and salt to the warm coconut milk, stirring until dissolved.

In a bowl, whisk egg yolks and vanilla extract together until smooth.

Gradually add the warm coconut milk mixture to the egg yolks, whisking continuously to temper the eggs.

Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened, about 5-7 minutes.

Add the drained sago and nutmeg to the custard, stirring to combine.

Remove from heat and let cool slightly before serving.

Pour into serving dishes and refrigerate for a few hours until set.

Serve chilled, garnished with grated nutmeg or coconut flakes.

Cooking Techniques

Spice Level:

Allergens