Family friendly Dessert

Coconut and ginger sago with caramelised pineapple

Name: Coconut and ginger sago with caramelised pineapple
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 4
Ingredients: 3/4 cup (150g) sago; 400ml can coconut milk; 1/3 cup (75g) caster sugar; 1 tbs finely grated ginger; Small mint leaves, to serve; 2 tbs plain flour; 1/2 tsp ground cinnamon; 30g unsalted butter, chopped; 1 tbs brown sugar; 2 tbs rolled oats; 1/2 cup (35g) shredded coconut, toasted; 1/2 cup (110g) caster sugar; 1/3 pineapple, cut into 1cm pieces, plus extra chopped pineapple to serve

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Reminiscent of her favourite childhood dessert, Billie McKay revamps sago pudding with coconut, ginger and caramelised pineapple.

3/4 cup (150g) sago
400ml can coconut milk
1/3 cup (75g) caster sugar
1 tbs finely grated ginger
Small mint leaves, to serve

Coconut Crumble

2 tbs plain flour
1/2 tsp ground cinnamon
30g unsalted butter, chopped
1 tbs brown sugar
2 tbs rolled oats
1/2 cup (35g) shredded coconut, toasted

Caramelised Pineapple

1/2 cup (110g) caster sugar
1/3 pineapple, cut into 1cm pieces, plus extra chopped pineapple to serve

Method

1.

To make sago, combine sago, coconut milk, sugar, ginger and 1 1/2 cups (375ml) water in a pan and set aside for 30 minutes to soak. Bring to the boil over high heat, then reduce to low and cook, stirring, for 10-15 minutes until sago is almost translucent (there should be a small white dot in the centre of each pearl). Cool.
2.

Preheat oven to 180°C. For the crumble, combine flour and cinnamon in a bowl. Rub in butter until it resembles crumbs. Stir in brown sugar, then oats. Crumble mixture over a baking paper-lined baking tray. Bake for 10 minutes or until crisp and golden. Cool, then combine with coconut.
3.

For the caramelised pineapple, place caster sugar and 2 tbs water in a small saucepan over medium heat, stirring until sugar dissolves. Bring to a simmer and cook for 8 minutes or until a dark caramel. Working quickly, add pineapple and stir to coat, then stir in a pinch of salt. Cook for a further 3 minutes or until caramelised. Set aside to cool completely.
4.

Divide half of the sago among 4 glasses, then top with the caramelised pineapple, reserving a little caramel. Top with the remaining sago, then scatter over crumble. Serve topped with fresh pineapple, mint, and drizzle with reserved caramel.