Mango & Coconut Sago Pudding

Method

1. In a large pot, bring 8 cups water to a boil. Add sago, stirring to avoid clumping. Return to a boil, then reduce heat and cook for 10-15 mins or until sago becomes translucent, stirring regularly.
2. Drain and rinse sago with cold water to separate grains. Drain completely then add to 6 serving glasses, cover with cling wrap and refrigerate overnight to set. In a small pot, stir together palm sugar and 1 cup water. Bring to a boil, and simmer for 8-10 mins or until sugar has dissolved and has begun to thicken slightly. Refrigerate overnight.

3. Once ready to serve, top pudding with chilled coconut cream, palm sugar syrup and mango slices.