Banana Sago Pudding

Tofu Bolognese


3 ripe bananas

1–2 tbsp sago

1/4 cup coconut cream


* Mash the bananas. Add water to just cover the bananas then stir through the sago

* Pour the banana mixture in a saucepan

* Bring to the boil over a medium heat, then turn the heat down and simmer for about 15 minutes, stirring frequently until sago turns transparent

* Before serving, stir in the coconut cream

* Serve warm or cold.

TIP: Add a lemon leaf into the saucepan when cooking the rice.  Try topping it with tropical fruit like melon or papaya.


Source: Suli Autagavaia