Pudín de sagú con cúrcuma, pistacho y canela
By: Agi Kaja
Olvídate de los sobres de postre instantáneo. Este pudín de sagú está elaborado con ingredientes naturales integrales para una fuente de energía de liberación lenta. Hemos añadido cúrcuma y canela para apoyar tu biología y estabilizar el azúcar en sangre. Coronado con el crujiente de los pistachos, es un postre fragante y biodisponible, un pudín de verdad para un intestino feliz.
Sago Pudding with Turmeric, Pistachio & Cinnamon
Transform your pantry staples with this Spiced Sago Pearls recipe—a warming, gluten-free delight that celebrates real texture and honest ingredients. Moving away from the "tacky" additives found in processed puddings, we use Aromatic Spices like cardamom and cinnamon to create a Non-UPF treat with total ingredient integrity.
Ingredients
- 100g sago pearls
- 600 ml milk or coconut milk
- 40–50g sugar
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- 20g pistachios, chopped
- 1 tsp vanilla extract
- Pinch of salt
- Optional fruit topping: figs, mango, pomegranate, banana, berries, or papaya
Directions
- Rinse the sago pearls. Soak in water for 30 minutes, then drain.
- In a saucepan, bring the milk to a gentle boil. Add the soaked sago, stirring often so it doesn’t stick. Cook on low heat for 10–12 minutes, until the pearls turn mostly translucent.
- Stir in turmeric, cinnamon, sugar, vanilla and a pinch of salt. Cook for another 2–3 minutes until creamy.
- Spoon into bowls, top with chopped pistachios and fruit, and dust with extra cinnamon.
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