This coconut mango sago pudding dessert is an interesting twist on the famous sago pudding which originated in Southeast Asia and has become a very popular dessert in many countries and cultures.
Recreate this refreshing and delicious recipe and enjoy it after your Sunday lunch or dinner with your friends and family.
To make the coconut sauce, in a small saucepan, combine the coconut cream, palm sugar, bruised makrut lime leaves, and salt.
Set the pot over medium heat and bring the mixture to a boil. Reduce the heat to a simmer, stir occasionally, and let everything cook until the sugar has dissolved and the cream slightly thickened about 12 minutes. Let it cool to room temperature.
In large sauce pan, bring water to a boil over high heat, then reduce to medium-low and cook, stirring, for 10-12 minutes until sago is almost translucent (there should be a small white dot in the centre of each pearl). Remove from heat. Drain and run under cold water to remove excess starch.
Remove and discard the lime leaves from the coconut sauce. In a large lidded container, combine drained sago pearls and coconut sauce. Refrigerate for 2 hours for the flavour to develop.
When ready to serve, spoon 1/4 cup of mango puree into the glass. Add about half a cup of sago pearls. Top with mango slices and a drizzle of passion fruit pulp. Garnish with mint leaves and serve immediately.
