Sago or white pearl tapioca are used throughout South Asia in sweet and savory forms. This recipe combines the sweet creaminess of coconut milk with the fun pops of tapioca to create an elevated take on rice pudding. Scented with cardamom and topped with gooey sticky California walnuts, you and your guest will be begging for seconds! Can be served cold, at room temperature or warm.
4 cups of water
½ cup white pearl tapioca
1 ¼ cups unsweetened coconut milk – stirred
1-2 tbsp oat or coconut condensed milk
½ tsp-1 tsp ground cardamom
1 cup California walnut halves and pieces
½ cup plant-based butter
½ cup sugar
⅛ cup water
⅛ cup maple syrup
3-4 green cardamom pods
Bring 4 cups of water to a boil. Once boiling, add in the tapioca pearls and stir continuously so they don’t stick to each other. Reduce heat to low or just simmer. Simmer for about 20 minutes until water becomes cloudy and pearls are almost translucent. Carefully eat a few just to ensure they’re cooking.
Remove into a strainer and rinse under cold water to remove the starches. Add in a clean bowl.
Pour in coconut milk, condensed milk and mix. Once smooth and combined, add in ground cardamom and set aside in the fridge to chill.
For the sticky California walnuts, in a medium pan add in everything but the California walnuts over medium-low heat. Allow the mixture to melt and become bubbly – about 5 minutes. Once the mixture is rapidly bubbling and creamy, boil for another minute until a candy thermometer reads 250 degrees F. Then add in California walnut halves and pieces, quickly stir, remove from heat and pour onto a nonstick or parchment lined sheet tray. Allow it to cool completely – refrigeration is preferred. Once cooled, the texture should be gooey, sticky and scoopable.
Spoon or scoop the sticky CA Walnut mixture onto the coconut sago and garnish with ground cardamom (if preferred) and serve chilled.
Additional suggested toppings: fresh lime zest or orange zest to add a citrusy flair.
