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Jackfruit Sago Pudding | Jackfruit pudding

Vegan and gluten free Jackfruit Sago Pudding | Jackfruit pudding is delicious combination of jackfruit, sago pearls, fresh coconut and almond milk. It's a gorgeously layered dessert that's surprisingly easy to make.
Course Desserts
Cuisine International
Keyword egg free Pudding, jackfruit pudding, jackfruit sago trifle pudding
Prep Time 15 minutes
Cook Time 15 minutes
Servings 2
Author Lata Lala

Ingredients

  • 100 grams Jackfruit fresh/canned (ripe)
  • 35 grams sabudana/sago
  • 350 ml water
  • 20 grams organic white sugar
  • 2/3 cup almond milk + more for adjustment if needed
  • 1 tbsp organic jaggery powder
  • 1 tbsp desiccated Coconut

Instructions

Cook Sabudana

  • To begin with soak sabudana/sago in water for about 15 minutes. Drain and discard the water. Keep is aside.
  • Meanwhile in a thick bottom pan heat water. Add soaked Sabudana and white sugar.
  • Continue to stir and cook for about 10 minutes or until the sabudana become transparent. Add some water to adjust the consistency if it turns thick.
  • Simmer for a while, switch off the stove and let it cool. Once cooled add this to almond milk.

Puree the jackfruit

  • In the meantime, clean and wash the ripe jackfruit. Puree in a blender  until creamy. Set aside.

To assemble :

  • In a glass, first spoon some cooked  sabudana mixture at the bottom. Next, layer some jackfruit, then sabudana again.
  • Refrigerate this at least for an hour.
  • Before serving, top it with a teaspoon of organic jaggery powder and desiccated coconut.

Notes

1. If fresh jackfruit isn't available, you may use preserved one.
2. For this recipe, I have used homemade almond milk, however you can use store bought.
3. Adjust the sweetness of this dessert according to your preference.