Coconut Sago with Dark Palm Sugar Syrup


Preparation info

    • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

Again, this one is all about the texture. The sago carries the flavour of the sugar and coconut cream beautifully.


  • 375 g (13 oz) sago, rinsed well
  • 200 ml (7


Bring a large pot of water to the boil. Add the sago and cook, whisking frequently, for 12–15 minutes, or until the granules are completely transparent. Drain and then rinse under cold running water to remove any excess starch. Combine the sago with 3 tablespoons of the coconut crea