A delicate balance between sweet and savoury, this Sago and Coconut Pudding with Lychees recipe is the perfect end to any meal. Once coveted by ancient Chinese emperors, aromatic lychees add a delicious flavour.
Sago and Coconut Pudding with Lychees Recipe
½ cup sago
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
Method:
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.
Love coconut desserts? Try our Banana and Coconut Loaf Recipe.
