Fresh pineapple, lychees and passionfruit contrast beautifully with creamy coconut sago. This works equally well as either a breakfast or dessert.
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
1 tablespoon black and white sesame seeds, toasted
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.