Papaya Sago Pudding in collaboration with Run2Food

INGREDIENTS:

Coconut Sago Pudding

3/4 cup tapioca pearls (sago)

3 cups coconut milk

2 tablespoons sugar

*Optional: 1 tsp vanilla extract

Papaya purée:

2 x ripe Ruby Rise Red Papaya

1 tablespoon sugar

*Optional: Passionfruit and mint for garnish

METHOD:

1. In a large container, add in the tapioca pearls, sugar, coconut milk and optional vanilla essence. Mix and soak for at least 2 hrs or overnight.

2. Add the pearl mixture into a saucepan on medium heat, bring to a boil and then reduce to a simmer, stirring occasionally for 12-15 minutes until all the pearls turn translucent and mixture has thickened (like rice pudding consistency) . *You might need to add a dash more liquid if it appears too dry.

3. Prepare two large glasses. Then once the pearls are cooked, divide the mixture between the two cups. Place in the fridge.

4. Make the papaya purée: De-seed & de-skin the papayas. Chop into smaller chunks. Add this to a blender along with the sugar. Blend until a smooth purée forms.

5. Divide and pour this purée over the sago pearl layer. Return to fridge until ready to serve.

*Serving suggestions: with a sprig of mint and spoon of Passionfruit pulp