Prep time: 15 minutes
Cook Time: 60 minutes
Total Time: N/A
A. Make the Coconut Sago Pudding
Add coconut milk and sugar into a small pot.
Bring to the boil and stir to dissolve the sugar.
Immediately reduce the heat once it reaches boiling and simmer on medium-low heat for 5 minutes.
Remove pot from the heat and set aside to cool.
Bring 6 cups of water to the boil in a large deep pot.
Add sago and bring it to the boil again.
Stir, then cover and reduce the heat down to medium-low.
Cook covered 15 minutes, stirring every now and then to prevent the pearls from sticking to the bottom of the pot.
After 15 minutes, turn off the heat.
Keep the pot covered and allow to sit for 30 minutes.
Drain the sago into a fine mesh sieve and rinse under cold water.
Place prepared sago into a large bowl.
Pour in prepared sweetened coconut milk.
Stir to evenly coat the sago in the coconut milk.
Divide coconut sago mix amongst 6 serving glasses.
Refrigerate for to set (at least 2 hours best overnight for a chilled dessert).
B. Make the Pandan Coconut Custard
Place the egg yolks, sugar and cornflour in a medium saucepan and whisk until combined.
Gradually whisk in the coconut milk and water until smooth.
Stir mix over medium heat until the mixture thickens and just comes to the boil.
Immediately remove from the heat.
Add in a few drops of pandan flavouring (to taste) and mix through to combine.
Set aside to cool.
When cool, spoon into a piping bag (optional).
C. Assembling your Dessert
Divide the pandan custard mix evenly amongst the glasses.
You can do this with a spoon or pipe in the custard using a piping bag.
Garnish with sliced jackfruit and young coconut flesh.
If you prefer your desserts on the sweeter side, you can add more jackfruit garnish. The sweetness from the tinned jackfruit will sweeten your dessert for you and each person can adjust the sweetness level themselves.
Alternatively, you can add more (or less) sugar in the first step when you make your sweetened coconut milk mix.