Melon and coconut sago pudding
| Recipe By: | Claire Winstanley |
| Serves: | 4 |
| Cooking Time: | 15 minutes |
| Prep Time: | 30 minutes soaking + 30 minutes chilling |
Ingredients
- 400 g frozen raspberries
- 400 ml Coconut milk
- White sesame seeds
- 1 Tbsp black sesame seeds
- 1 lime, halved
- 2 x 40 g tubs Simply toasted coconut
- 1/4 sweet melon
- 5 Tbsp maple syrup
- 65 ml water
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Cooking Instructions
- Mix the sago, coconut milk and water and allow to soak for 30 minutes. While the sago soaks scoop the melon using a melon baller or tablespoon.
- Heat the sago and coconut milk mix over a medium heat for 10-15 minutes or until the sago is soft. Add extra water if the mixture becomes too thick. Remove from the heat and spoon into serving bowls, cover with plastic wrap and refrigerate for 30 minutes.
- Serve with balls of melon, frozen raspberries, toasted coconut and sprinkle over sesame seeds. Finish with a drizzle of maple syrup.
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