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Sago Dessert with Coconut Cream and Rock Melon
Sago is a versatile dessert in that it takes on the taste of whatever you put with it.
In this recipe I have cooked the sago first and then added coconut cream, and lastly some of the pureed rock melon.
The flavour is therefore a mixture with a hint of creamy rock melon.
: 20 minutes
: 15 minutes
½ cup sago
2 tbsp coconut sugar
About 250 g coconut cream
Piece of rock melon
To make the Sago
Sago can go totally "gluggy" and turn out one big piece of glug if you do not cook it right.
Bring about a litre (or more) of water to boil in a saucepan. When it is boiling, slowly add your sago and stir.
Cook, stirring to make sure it does not stick, for about 10 minutes or until the sago has lost it's white colour on the edges, but is still white in the middle.
Turn off the heat, put a lid on the pan, and let it sit for another 10 minutes or so as it will go on cooking.
By then, the sago should have gone totally transparent.
Put it in a sieve and let cold water run over it to get rid of any excess starch, and if you are going to leave it for a while, store it in water.
All these tips will help you get a nice, fluffy sago that will not stick to itself and therefore produce a lovely sago dessert!
When you have your sago ready and cooked as per the above, put the coconut cream in a saucepan with some coconut sugar (about 2 tbsp).
Bring almost to the boil and add the sago. Stir and turn off the heat.
Meanwhile, puree or blend the rock melon, leaving as much as you want for adding just before serving.
Add the rock melon puree to the sago mixture.
Stir all together, and put in the fridge - it will set a bit while in the freezer however it is a "runny" dessert. Either put it in one bowl or into individual bowls.
If you prefer a firmer pudding type, put less coconut cream in.
Put as much of the sliced or "balled" rock melon on top for decoration and taste.
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