This Sri Lankan tapioca pudding is made from sago and treacle and a total comfort food in my opinion. It is a wonderful dessert or treat that can be eaten warm out of the pan, or at room temperature, or even cold. These days I like it at room temperature or cold so it's perfect for the hot weather this summer.
I remember my mother making this pudding when I was a child and begging to lick the spoon when she was done. I could not wait to dig into it when she dished out the bowls of this tapioca. The coconut milk gives it a wonderful creamy texture and the treacle sweetens it perfectly.
So if you enjoy tapioca style desserts, try out this Sri Lankan version and enjoy.
Sago (Tapioca) Pudding with Treacle
Recipe by Ramona from Kitchen Simmer
8oz sago/tapioca seeds (smallest seed is best)
2 cups coconut milk
1 cup treacle syrup
small pinch salt
sugar if desired for more sweetness
water if needed
Directions:
Step 1: Soak sago/tapioca seeds for about 1 hour in cold water. Then drain well. Try to get the smallest size seed for the sago/tapioca that you can find. Larger size tapioca seeds are not as enjoyable in this pudding.
Step 2: Place soaked and drained seeds into a pan. Add the coconut milk, treacle and salt. Taste and add some sugar if you desire more sweetness. Bring to a simmer on medium heat. Stir often. The sago will become thick in 20 minutes of cooking. Leave the pudding a bit loose when you finish because it will thicken a lot more once it cools. Serve hot, at room temperature or cold. Refrigerate leftovers. Enjoy. 
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