Coffee Sago Creams

  • Coffee Sago Creams
  • Coffee Sago Creams
  • Coffee Sago Creams
Ranked: 28th

Rated 5 out of 5 based on 6 votes

Ingredients

  • 1/2 cup sage
  • 1 cup coconut cream
  • 1 cup fresh milk
  • 2 Tbls caster sugar
  • 100 g white marshmellows
  • 3 tspn mild roast instant coffee
  • 1 tspn hot water
  • 300 ml whipping cream, whipped
  • 2 tspn icing sugar
  • 1 tspn cinnamon
  • 220 g strawberries cut into small dice
  • 6 x cup sized glasses to serve
  • 6 x chocolate coated coffee beans to decorate

Method

Combine sago, coconut cream and milk in a saucepan. Cover and leave to soak for 1 1/2 to 2 hours, then place pan over heat and stirring bring to the boil. Lower heat and stirring constantly simmer for approximately 20 minutes or until sago becomes translucent. Remove from heat, stir in caster sugar, lightly fold through marshmellows. Cover and leave to come to room temperature. Dissolve coffee in the hot water, fold into the cooled sago with 1 cup of the whipped cream. There will be small pieces of marshmellows in the mixture. Divide sago between glasses, top with diced strawberries. Add the 2 teaspoons of icing sugar and cinnamon to remaining cream, pipe on top of the strawberries. Decorate with a coffee bean. Chill to serve. serves 6.

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  • Looks delicious!!

    Reply

    by Deborah Hopley on 05/03/2013, 14:48
    Deborah Hopley
    • Thank you Deborah.

      Reply

      by Jill Ulbrich on 07/03/2013, 14:33
      Jill Ulbrich
  • I hope you like it!

    Reply

    by Jill Ulbrich on 07/03/2013, 14:33
    Jill Ulbrich
  • This is just a divine recipe.

    Reply

    by John Hooper on 13/03/2013, 22:17
    John Hooper
  • So glad you enjoyed it

    Reply

    by Jill Ulbrich on 14/03/2013, 09:31
    Jill Ulbrich
  • I made this dessert originally out of interest as I grew up avoiding sago, tapioca and Junket so with great intrepidation I tried this. I need not have worried as it was a fantastic refreshing dessert. Will make it again for our friends on Sunday. Thanks Jill

    Reply

    by Nicholas Hooper on 15/03/2013, 22:05
    Nicholas Hooper
  • Pleased you found how versatile this ingredient can be . Thank you Nicholas

    Reply

    by Jill Ulbrich on 17/03/2013, 14:40
    Jill Ulbrich
  • Looks so refreshing and delicious, love the presentation!

    Reply

    by Ser Yem on 24/08/2014, 21:38
    Ser Yem