Coconut Sago with Fresh Fruit and Sesame Seeds
Photography by Olivia Galletly.
Fresh pineapple, lychees and passionfruit contrast beautifully with creamy coconut sago. This works equally well as either a breakfast or dessert.
Serves: 4
INGREDIENTS
440ml coconut milk
¾ cup sago
¼ cup white sugar
½ cup coconut cream
1 tablespoon butter
4 slices fresh pineapple, skin removed
1 tablespoon caster sugar
zest 1 lime
8 lychees, tinned or fresh
2 passionfruit
1 tablespoon black and white sesame seeds, toasted
METHOD
Place the coconut milk, sago and white sugar in a pot and set aside to soak for 1 hour.
Bring the coconut sago to the boil, then reduce the heat to low. Gently simmer for 15 minutes, stirring constantly. Once the sago’s white centre has almost disappeared remove from the heat and divide between bowls. Pour over the coconut cream.
Melt butter in a large heavy-based frypan. Add the pineapple and fry on both sides until golden. Combine the sugar and lime zest in a mortar and pestle and pound until the sugar becomes green.
Top the sago with pineapple, lychees, passionfruit pulp, sesame seeds and lime sugar.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!