Vaisalo (Coconut Cream and Sago Pudding)
The Quirky Foodster Team
Ingredients
- Small sago or tapioca pearls — 150 g (3/4 cup)
- Water — 1 L (4 cups)
- Coconut cream — 400 ml (1 3/4 cups)
- Sugar, or to taste — 100 g (1/2 cup)
- Salt — 1/4 tsp
- Vanilla extract (optional) — 1/2 tsp
Method
- Bring the water to a boil in a large saucepan and add the sago pearls, stirring occasionally to prevent them from sticking together.
- Simmer for 15–18 minutes, stirring frequently, until the pearls turn mostly translucent with only a small white dot remaining in the centre.
- Stir in the coconut cream, sugar and salt, and simmer gently for a further 5–7 minutes, stirring, until the pearls are fully translucent and the mixture has thickened.
- Stir in the vanilla, if using, then remove from the heat.
- Pour into a serving dish or individual bowls, and let cool to room temperature, then chill for at least 1 hour before serving.
Introduction: Vaisalo is a simple, glossy pudding of small sago pearls simmered in sweetened coconut cream, a dessert
enjoyed across several Pacific Island nations including Tokelau, valued for how easily it comes together
from a short list of pantry staples.
Cultural Background: Vaisalo is a simple, glossy pudding of small sago pearls simmered in sweetened coconut cream, a dessert
enjoyed across several Pacific Island nations including Tokelau, valued for how easily it comes together
from a short list of pantry staples.
Tips: Stir the sago frequently while it cooks to prevent it from clumping together or sticking to the pot. The pudding thickens considerably as it cools, so don't be alarmed if it seems a little thin while warm.
Variations: Serve warm rather than chilled, as some households prefer. Top with a few pieces of fresh mango or banana. Naturally vegan and vegetarian.
Storage: Refrigerate in a covered container for up to 3 days.
Reheating: Best served cold or at room temperature; can be gently warmed with a splash of coconut cream if
preferred warm.
FAQs:
Q: What is sago?
A: Small starch pearls extracted from the sago palm, similar in appearance and texture to small tapioca pearls, which can be used as a substitute.
Q: Why does it need to chill?
A: Chilling allows the pudding to fully set into its characteristic thick, glossy texture.
Q: Can I make it less sweet?
A: Yes, adjust the sugar to taste; it should be only lightly sweetened.
- Small sago or tapioca pearls — 150 g (3/4 cup)
- Water — 1 L (4 cups)
- Coconut cream — 400 ml (1 3/4 cups)
- Sugar, or to taste — 100 g (1/2 cup)
- Salt — 1/4 tsp
- Vanilla extract (optional) — 1/2 tsp
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