Indulgent Coconut Sago Pearls with Palm Sugar Caramel

Coconut Sago Pearls With Palm Sugar Caramel

For palm sugar caramel

• 200g/7 ozs. palm sugar

• 400ml cream

• 80g/3 ozs. butter

For sago pearls

• 375g packet sago

• 100ml/3.5fl ozs. coconut milk

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Step 1 - Make the palm sugar caramel by combining all of the ingredients in a small saucepan stirring constantly. When the sugar has melted boil for 5 minutes until thickened and then cool. Strain through a sieve and keep aside.

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Step 2 - Meanwhile while this is cooking, make the sago pearls. Put a very large pot of water to the boil and add a fat pinch of salt (this is to help the sago cook all the way through). Simmer for 15-20 minutes until the balls become translucent stirring to ensure that it doesn't stick to the base of the pot (the bigger the pot the better for this). When done, drain in a sieve under cold running water. Set aside to cool. If you are in a hurry you can put it in a metal bowl sitting within another metal bowl full of ice to cool it down quickly.

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Step 3 - Mix the coconut milk and about 1 -1.5 cups of the palm sugar caramel depending on how sweet you like it and serve chilled.

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