Lemon & Lime Sago Pudding with Cardamon Macadamia Cream

Sago is one of my favourite deserts. It's naturally gluten free, it's light and fresh and really easy to make. I found a brand of coconut milk that is not lined with plastic (yay!).  The plastic in cans leaks harmful and carcinogenic BPA's into the food and is especially absorbed into coconut cream/milk and canned tomatoes.
If you cannot find organic coconut milk in a plastic free tin then you can make your own by using a cup of organic desiccated coconut and a cup of filtered water. blending it in the blender for a couple of minutes and then straining it through muslin into a clean jar. This will keep in the fridge for a couple of days. The addition of berries on top when they're in season would be lovely.

INGREDIENTS
Makes around 7 or 8 serves

Sago

250g tapioca pearls

2 tbsp of vanilla essence

2 cups of filtered water

400g can of coconut milk 

juice of two lemons

juice and zest of one lime

4 heaped tbsp of raw honey
extra water for soaking

Macadamia cream

150 g of macadamias

1/2 cup of water
1 heaped tbsp of raw honey
1 tbsp of vanilla
the seeds from 3 cardamon pods

DIRECTIONS

For the sago soak the tapioca pearls for a couple of hours. Strain and rinse them then put all the ingredients  into a pot and bring to the boil, stirring regularly. Reduce heat to low and cook until the pearls are translucent, about ten to fifteen minutes. Leave in the pot to cool. When cooled to lukewarm place in serving glasses or bowls and top with macadamia cream. You can serve these at room temperature or you can let them chill and set firm in the fridge. They will keep in the fridge for a few days.

To make the macadamia cream soak the nuts in the water for half an hour. Tip them, water included with the rest of the ingredients into the blender and blend for a few minutes or until its nice and creamy.

Enjoy!