This old-school Norwegian classic is made from sago pearls, or tapioca, and topped with homemade cherry sauce and toasted sliced almonds. Dairy-free and gluten-free as well, this is a creamy and delicious dessert you can serve to anyone!
1/4cup(25 grams) of toasted, sliced almonds for topping
Cherry Sauce:
300gramsheaping 2 cups frozen cherries
1 1/2cup(3.5 dl) water
⅓cups(70 grams) sugar
1tablespoonspotato starch
4tablespoonswater
Instructions
To make the pudding:
First, soak the tapioca pearls in water overnight or for 12 hours.
Drain and combine the sago pearls with the coconut milk (or plant based milk of your choice) in a pot and stir over medium heat until it comes to slightly under a simmer Let the mixture cook on low to medium heat for about 45 minutes.
Add the raisins, sugar and rum (extract). Pour the pudding into a serving bowl and let cool in refrigerator for at least 2 hours before serving. The mixture will be quite runny, but the pudding will thicken up as it cools.
To make the sauce:
Combine the 6 tablespoons of water with the potato flour in a small cup, and set aside. Combine cherries, water and sugar in a small pot and cook for 3-4 minutes. Slowly whisk in the stream of the potato flour-water mixture until a rich and smooth sauce forms. Bring the sauce up to a quick bowl again, then let it cool off before serving.
To serve:
Place a dollop of the chilled tapioca in each serving dish and top with a drizzle of the cherry sauce and sprinkled almonds.