Serves 4
INGREDIENTS
- 200g small sago seed
- 1 punet strawberries
- 185g caster sugar
- 430ml coconut cream
- 1 vanilla bean
- pinch of sea salt
METHOD
- Bring a large pot of water to a rolling boil. Stir in the sago and keep at a constant boil, stirring occasionally for about 12 minutes, until there is only a tiny speck of white left in the middle of each sago seed.
- Strain into a fine colander and rinse thoroughly with cold water to remove excess starch. Set aside to drain well.
- Make a simple strawberry coulis by cutting up the strawberries (leave a few for serving) and puree in a blender. In a pan, add strawberries and 50g of sugar and heat to dissolve. Strain and set aside.
- Bring 400g of coconut cream to a simmer with the remaining sugar. Split the vanilla bean and scrape the seeds and add to the coconut cream, bean and all. Simmer for a further 2 minutes. Let cool and discard the vanilla bean.
- Mix the cooked sago with the coconut cream.
- Transfer to a serving bowl and spoon the remaining coconut cream on top. Drizzle the coulis across the top.
- Finish with leftover strawberries.
