Raw Vegan Sago Gula Melaka: Coconut Chia Pudding with Coconut Caramel Custard
This is my raw vegan version of the awesome Malaysian dessert: Sago Gula Melaka. Growing up, I was lucky enough to enjoy amazing south east Asian desserts such as this. Unlike the traditional version however, my take on this dessert uses chia seeds instead of sago and natural sweeteners instead of sugar. It’s just as tasty but a lot better for you! The coconut caramel custard is so versatile, it’s awesome eaten on it’s own, as a delicious ice cream topping, the possibilities are endless. Enjoy!
This recipe makes 4 cups of pudding.
Appliances you will need:
- Blender (I use a Vitamix which is a high speed blender)
Ingredients (I use good local organic produce - if you can, you should too!):
Coconut Caramel Custard
- 1 cup coconut flesh (tightly packed)
- 1 cup coconut water
- 10 dates
- 1 heaped tsp mesquite powder
Pudding
- 2/3 cup chia seeds (I used white because i think it looks prettier but you can use black or a mix, the flavour and nutritional content is exactly the same)
- 1 cup coconut flesh
- 1 cup coconut water
- 2 ½ cups filtered water
- stevia to taste
- shredded coconut to serve
After preparing all of the above:
Blend all ingredients for the coconut caramel custard in a blender, along with some good vibes, on high speed until super smooth. There should be no little pieces of dates visible in the mixture. Pour into a bowl and refrigerate.
In the same blender (don’t bother washing it) blend all ingredients for the pudding except for the chia seeds on high speed until well combined.
Place chia seeds in a 1 litre container or jug. Pour in contents of the blender and stir with a fork for about 30 seconds. Leave mixture to stand for 2-3 minutes and stir for 30 seconds, breaking up any clumps that may have formed. Repeat this process 2-3 times and place mixture in the fridge for at least 2 hours or overnight.
To serve, spoon chia pudding into a small clear glass until 3/4 full. Fill remainder of glass with coconut caramel custard and top with a sprinkle of shredded coconut.
Om nom nom!