Method

• 1.
  To make the ice cream, whisk coconut milk, icing sugar and 1/2 tsp salt flakes in a bowl. Transfer to an ice cream machine and churn according to the manufacturer’s instructions until thick but soft enough to spoon into a container.
• 2.
  Transfer to a 4-cup (1L) container and freeze for 4 hours or until firm. Alternatively, freeze mixture in ice cube trays, then whiz in a blender until smooth. Serve immediately or freeze for 3-4 hours for a firmer texture.
• 3.
  To make syrup, place palm sugar and 1 cup (250ml) water in saucepan over medium heat and cook, stirring, until sugar dissolves. Bring to the boil and cook for 6 minutes or until reduced by half.
• 4.
  To cook the pineapple, melt butter in a frypan over medium-high heat. Add pineapple and cook, stirring occasionally, for 7-8 minutes or until beginning to caramelise. Add brown sugar and cook, stirring occasionally, for 5 minutes or until caramelised.

• 5.
  To cook the sago, bring a large saucepan of salted water to the boil. Add sago and caster sugar, and cook for 12 minutes or until sago is just tender (there should still be a speck of white in the centre of each grain). Rinse and drain well.
• 6.
  Divide sago and pineapple among four 350ml serving glasses. Top with a scoop of coconut ice cream, drizzle with syrup and scatter with lime zest to serve.