• 8servings
  • 60minutes

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Nutrition Info . . .

MineralsNatrium, Calcium

Ingredients Jump to Instructions ↓

  1. 1 cup (220g) sugar

  2. 1 cup (250ml) water

  3. 1 teaspoon grated fresh ginger

  4. 1 cup (200g) chopped fresh pineapple

  5. 1 cup (250ml) water, extra

  6. cup (200g) palm sugar

  7. 1 star anise

  8. 1 1/4 cups (250g) sago

  9. cup (125ml) coconut cream

  10. 1 tablespoon vanilla extract

  11. pinch salt

  12. cup (40g) shredded coconut, toasted

Instructions Jump to Ingredients ↑

  1. Combine sugar and water in a medium pan; stir over medium heat until the sugar is dissolved. Measure syrup; you will need 1 cup/250ml. Bring syrup to a simmer; add ginger then pineapple and cook for 1 minute.

  2. Drain. Return the pineapple to the same pan and cook until just starting to caramelise.

  3. Bring the 1 cup extra water to the boil in a small saucepan. Break up palm sugar and add to water, cook until sugar is dissolved. Add star anise, simmer, uncovered, over medium heat until reduced to a syrup.

  4. Meanwhile, bring a large saucepan of water to the boil; add sago, stirring, to prevent sticking. Simmer for 15 minutes or until sago is just transparent. Drain through a sieve and rinse with cold water.

  5. Place sago in a large bowl; stir in palm sugar mixture, coconut cream, vanilla and salt. Cool.

  6. Divide among eight 2/3 cup (150ml) moulds or glasses; refrigerate until set, about 2 hours.

  7. Serve puddings with pineapple and coconut.


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