Sago is a favourite 'go to' dessert for me, it's so easy to make and so easy to create new flavour combinations. A sago parfait is always fun to make and impressive to serve, and I've posted a couple on this blog before - remember my Apple & Rhubarb Sago Parfait or my very unusual Cambodian Pumpkin and Sweet Potato Sago Parfait (Borbo Skor La-Pov). Today's recipe comes with an autumnal twists - caramel and apple. I've used the sweet grated apple in the sago itself and it's sweetness means I can cut down on the amount of sugar I add (win!). Your choice of apple will determine how sweet the end result is. If you use lovely sweet Pink Ladies or Galas then you may not need to add any sugar to the sago at all, if you use less sweet apples like Granny Smiths or Delicious then adjust the sugar to taste. There is still plenty of sugar in the caramel sauce, so you don't need to worry about it not satisfying your sweet tooth. If you can buy a pre made vegan caramel sauce then you can substitute that to save time, but I've used my home made Vegan Dulce de Leche which is absolutely incredible! The crunch from the chopped toasted almonds sprinkled on top is the proverbial icing on the cake!
Apple & Caramel Sago Pots
1 can coconut milk
2 1/2 cups water
1/2 cup sago (tapioca pearls)
2 medium apples, peeled and grated
2 tbsp sugar
1 cinnamon stick
1 pinch salt
1 batch Vegan Dulce de Leche
1/2 cup chopped toasted or dry roasted almonds
1. Set the dulce de leche on to cook according to this recipe.
2. Heat the coconut milk, water and sugar in a saucepan until sugar is dissolved. Bring to a gentle simmer and add the cinnamon stick, sago, salt and grated apples. Stir while bringing to a simmer. Simmer, covered over a low heat for 30 minutes, stirring frequently. Remove the cinnamon stick.
3. In 5 individual dessert bowls, ramekins or glasses, spoon enough sago to just cover the bottom. Then divide the dulce de leche evenly amongst the 6 individual glasses, leaving about 6 or so tablespoons to drizzle on top.
4. Cover by dividing the remaining sago evenly amongst the glasses. Drizzle the top of each with the remaining dulce de leche and sprinkle with chopped toasted or dry roasted almonds. Eat warm in winter and autumn or chill in the fridge for a spring or summer dessert.
Makes approximately 6 individual desserts (this may vary depending on the size of your serving bowls/glasses, if you have large ones then it may only make 4).