Guest guest Posted May 14, 2010 Report Share Posted May 14, 2010 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. Quote Link to comment Share on other sites More sharing options...
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