Coconut Mango Sago (Tapioca )Pudding

Ingredients

• 1 can coconut cream (400 mL), brand Savoy or Aroy-d
• 2 ounces palm sugar
• 1/2 tsp salt
• 5 makrut lime leaves, bruised with the back of a knife
• 1/2 cup sago pearls (tapioca pearls)
• 4 cups water
• 1 1/2 cups mango puree
• 2 ripe Champagne or Ataúlfo mangoes, cut into slices or diced
• 1/4 cup passion fruit pulp
• mint sprigs for garnish (optional)

Instructions

1. 1

   To make the coconut sauce, in a small sauce pan, combine the coconut cream, palm sugar, bruised makrut lime leaves, and salt.

2. 2

   Set the pot over medium heat and bring the mixture to a boil. Reduce the heat to a simmer, stir occasionally, and let everything cook until the sugar has dissolved and cream slightly thickened, about 12 minutes. Let it cool to room temperature.

3. 3

   In large sauce pan, bring water to the boil over high heat, then reduce to medium low and cook, stirring, for 10-12 minutes until sago is almost translucent (there should be a small white dot in the center of each pearl). Remove from heat. Drain and run under cold water to remove excess starch.

4. 4

   Remove and discard the lime leaves from coconut sauce. In a large lidded container, combine drained sago pearls and coconut sauce. Refrigerate for 2 hours for the flavor to develop.

5. 5

   When ready to serve, spoon 1/4 cup of mango puree into the glass. Add about half a cup of sago pearls. Top with mango slices and a drizzle of passion fruit pulp. Garnish with mint leaves and serve immediately.