Rated 5 out of 5 based on 6 votes
- 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
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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Thank you Deborah.
I hope you like it!
This is just a divine recipe.
So glad you enjoyed it
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
Pleased you found how versatile this ingredient can be . Thank you Nicholas
Looks so refreshing and delicious, love the presentation!