270ml can coconut milk

1½ cups water

1/3 cup caster sugar

8 cardamom pods, bruised

1 cup caster sugar, extra

2 large limes, shredded rind and ½ cup juice

5cm piece fresh ginger, peeled, shredded 

8 lychees, peeled, seeds removed, to serve

Place sago into a bowl and cover with cold water. Stand for 20 minutes to soften. Drain. Combine coconut milk, water, sugar and cardamom pods in a saucepan. Place over a medium heat. Stir until sugar dissolves and mixture comes to the boil. Add sago and simmer for 10-15 minutes until sago becomes translucent. Transfer mixture to a bowl and cool. Remove pods. Spoon mixture into 4 serving glasses. Cover and refrigerate.

Combine extra sugar, lime juice and ginger in a saucepan over medium heat. Stir until sugar dissolves and mixture comes to the boil. Simmer for 3 minutes or until mixture thickens slightly. Remove from heat. Cool. Cover and refrigerate. Stir lime rind into syrup. Serve sago pudding topped with lychees and syrup.