This is a creamy dessert that can be enjoyed on its own, or served with some tangy fresh fruit.
Ingredients (for 4-6 people)
¾ cup sago (tapioca)
2 cups coconut milk
1 tablespoon raw sugar (optional)
Soak the sago in the coconut milk and one cup of water for 30 minutes.
Heat the mixture slowly to boiling over medium heat, then turn to low simmer for 10-15 mins. Stir frequently to prevent sticking; it will thicken as it cooks.
Stir in the sugar, and allow to cool. You can serve it warm, or refrigerate for later (it will set as it cools)
Cook pudding without sugar, and transfer to martini glasses to cool and set.
Place the pulp of three passionfruit with one square of palm sugar (about 10g) in a saucepan. Heat slowly and stir often until it thickens. Cool slightly, and pour over the pudding.