1 tablespoon desiccated coconut
900 m (1 1/2 pint) fresh milk
600 ml (1 pint) water
4 oz (100 g) sago or tapioca
1 egg white, whisked
1 level tablespoon corn flour (corn starch)
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
900 m (1 1/2 pint) fresh milk
600 ml (1 pint) water
4 oz (100 g) sago or tapioca
1 egg white, whisked
1 level tablespoon corn flour (corn starch)
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
method
1. Soak the coconut in 300 ml (1/2 pint) milk.
2. Gently simmer, the remaining milk, 600 ml (1 pint) water and the sago for 45 minutes until thick and creamy.
3. Fold in the egg white. Pour into 4 ramekin dishes. Chill.
4. Blend coconut milk with cornflour and heat stirring until sauce thickens, boils and is smooth.
5. Melt the brown sugar and remaining water in a heavy based saucepan.
6. Turn the cold sago out of the mould and serve with coconut sauce and melted brown sugar.
2. Gently simmer, the remaining milk, 600 ml (1 pint) water and the sago for 45 minutes until thick and creamy.
3. Fold in the egg white. Pour into 4 ramekin dishes. Chill.
4. Blend coconut milk with cornflour and heat stirring until sauce thickens, boils and is smooth.
5. Melt the brown sugar and remaining water in a heavy based saucepan.
6. Turn the cold sago out of the mould and serve with coconut sauce and melted brown sugar.
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