Coconut sago, white rum and mango pudding
Picture: Robert Duncan

Serves 4-6

200g sago pearls

400ml water

60g palm sugar

2 pandan leaves

150ml milk

350ml coconut cream

1 dash white rum (to taste)

2 tbsp coconut flakes (untoasted)

3 mango cheeks, cut in half

extra coconut flakes, for garnish

Mango pudding

250ml milk

1/2 mango, diced

2 egg yolks

1 tbsp custard powder

30g sugar

20g butter

pinch of salt

Soak sago pearls in water for about 15 minutes. Strain. Bring water to the boil and add sago pearls, palm sugar and pandan leaves. Cook until sago is transparent and all the water is absorbed, stir in the milk and coconut cream. Once slightly cooler add the white rum and mix in the coconut flakes. The pudding can now be filled into glasses. For the mango pudding, place all ingredients in a pot and bring slowly to a boil while constantly whisking. Boil for about a minute then blitz with a stick/hand blender until smooth. Strain if necessary. The pudding can now be layered into glasses on top of the coconut pudding. Grill mango cheeks in a grill pan and place on top. Toast coconut flakes lightly in the oven and sprinkle on top.

The West Australian

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