Name: Sago pudding with coconut and vanilla
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Classic
Ingredients: 250 ml sago soaked; 600 ml milk; 400 ml coconut milk; salt just a pinch; 125 ml sugar; 60 ml butter; 2 eggs just the yolks; 15 ml milk; 1 vanilla pod, seeds removed; 120 ml coconut roasted; gooseberries; 4-6 meringues to garnish

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Ingredients (12)

250 ml	sago — soaked
600 ml	milk
400 ml	coconut milk
	salt — just a pinch
125 ml	sugar
60 ml	butter
2	eggs — just the yolks
15 ml	milk
1	vanilla — pod, seeds removed
120 ml	coconut — roasted
	gooseberries
4-6	meringues — to garnish

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Method:

Heat the 600ml milk, coconut milk, salt and sugar over low heat. Drain the sago pearls and add to the milk. Simmer slowly, stirring frequently, until the sago is soft (about 30 minutes).

Remove from the heat, let it cool slightly and stir in the butter. Beat the egg yolks, 15ml milk and vanilla seeds together. Add the hot sago, a spoonful at a time, stirring continuously. Spoon back into the pot, put the lid on and allow it to stand for 15 minutes.

Spoon the sago custard into bowls, sprinkle with roasted coconut and gooseberries and top each pudding with a meringue. A sprinkling of extra vanilla sugar is an optional extra if you have a sweet tooth.

Words and image:Home magazine

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