COCONUT MILK SAGO PUDDING

Coconut Sago Pudding

Makes 4 puddings

Ingredients:

• 80g tapioca (allow 20g per person)
• 80g organic coconut sugar
• 2 tablespoons of water
• 100ml organic coconut milk
• pinch of sea salt
• few pandan leaves

Instructions:

1. Place tapioca pearls in a small pan of boiling water and stir frequently to prevent from clumping.

2. When tapioca goes translucent, it is cooked, drain and rinse under cold water. For a firm pudding, rinse thoroughly under cold water. For a softer, more gooey pudding, don't rinse for too long.

3. Divide tapioca evenly in four small ramekins and press down with the back side of a wet spoon. Place in the fridge to set for at least half an hour (can be done the night before).

4. Just before serving, make the coconut caramel by melting coconut sugar with water in a pan stirring frequently until all the sugar is dissolved.

5. In a separate pot, bring the coconut milk, pandan leaves and salt to the boil and remove from heat immediately. Do not place coconut milk under too much heat or it will separate.

6. Pop out the tapioca puddings onto plates and cover in the warm salted coconut milk and drizzle with a little coconut caramel. Garnish with a few sprigs of pandan or mint.