Ingredients
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**Pandan leaf cream**
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coconut cream coconut cream400ml
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50g palm sugar grated or Jaggery grated
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2 Pandan leaf
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**Sago**
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200g Sago can be substitute for Tapioca pearls
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Vanilla pods 2 whole or essence
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½ tsp Salt Salt
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**Coconut Jam**
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100g palm sugar or Jaggery
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200g coarsely grated coconut
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**Caramelised Pineapple or you can use bananas**
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½ pineapple
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1tsp brown sugar
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40g Unsalted Butter Softened
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80ml coconut milk to serve
Directions
Sago Pudding, but this Sago pudding with the tropical vibe is just Devine!
Directions
- Make the pandan leaf infused cream, place the pandan leaf, palm sugar and coconut cream in a saucepan. Bring to boil on a medium heat then reduce the heat to low. Simmer for 5 minutes then remove the pan from the heat and set aside to cool.
- Place the sago in a saucepan with vanilla pod and salt. Pour 1 liter of water and bring to the boil. Reduce the heat to medium and simmer for 12-15 minutes. Stirring constantly, until the sago is transparent but still retains a bite. Pour in the infused coconut cream, discarding the pandan leaves. Heat through the sago for 1 minute and set aside until ready to serve. You want to have a consistency of a thick porridge.
- To make the coconut jam, place the palm sugar in a medium saucepan with 150ml water, bring to the boil then reduce the heat to medium and add the coconut along with ½ teaspoon of salt. Stir well then cook for 15 minutes, stirring from time to time to get thick, sticky consistency. Remove from the heat and, set aside.
- Cut the pineapple in half, lengthways, and again in half widthway. Spread them out cut side up and sprinkle with the sugar. Place the butter in a large frying pan on a medium to high heat, and once it starts to foam add the pineapple wedges to the pan, sugar coated side down. Reduce the heat to medium and cook for 4-5minutes. Until the pineapple has turned golden brown and is beginning to caramelise. Gently flip the pineapple and caramelise the other side as well.
- When serving, divide the sago between glasses or bowls and place a piece of pineapple on each portion. Spoon 2 tablespoons of coconut jam on top and serve warm or room temperature, with 2 teaspoons of coconut milk drizzled over each portion.
