Coconut Sago with Passionfruit Syrup

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Coconut Sago with Passionfruit Syrup

 

 

3/4 cup sago

2 cups coconut milk

1 cup cold water

6 passionfruit, halved (to equal 1/2 cup pulp)

65 g (2 1/3 oz) palm sugar, grated

225 g (8 oz) can pineapple pieces in juice, drained

8 teaspoons caster (superfine) sugar

 

 

1. Place sago, coconut milk and 1 cup cold water in a heavy-based saucepan.

Stand for 30 minutes to soak.

 

2. Meanwhile, place passionfruit pulp and palm sugar in a saucepan over low

heat. Cook, stirring for 4 minutes or until sugar dissolves. Increase heat to

medium. Bring to a simmer. Simmer for 4 to 5 minutes or until slightly

thickened. Remove from heat. Stir in pineapple.

Cool completely.

 

3. Heat sago mixture over medium heat. Bring to the boil, stirring occasionally.

Reduce heat to low. Cook, stirring often, for 10 to 15 minutes or until sago is

tender.

 

4. Remove from heat. Stir in caster sugar.

 

5. Spoon sago mixture between four 1 cup-capacity glasses. Cover with plastic

wrap. Refrigerate for 15 minutes or until slightly chilled.

 

6. Spoon passionfruit mixture over sago mixture in glasses. Serve immediately.

 

 

Serves 4.