…in the form of sago pearls with sea coconut in palm sugar and coconut cream!
It can be overwhelming sweet so care needs to be taken as to the amount of palm sugar syrup you decide to heap upon this. The coconut cream though gives it a rich and fragrant not to mention creamy texture. It’s a pity that I am never patient enough to let the sago pearls boil until it’s fully cooked (as you can see, mine still have uncooked white centers – a no-no!)…
You can serve this with pretty much anything you wish – I chose sea coconut because melons are not in season at the moment (and neither is honeydew) plus mangoes and other tropical fruits are too expensive in this part of the world…not to mention completely unripe. *sobs*
Still, this dessert is fulfilling…but I’m not about to gorge myself on it every day! 8)