Coconut Sago with Fresh Fruit and Sesame Seeds
Photography Olivia Galletly.
Fresh pineapple, lychees and passionfruit contrast beautifully with creamy coconut sago. This works equally well as either a breakfast or dessert.
Serves: 4
INGREDIENTS
440ml coconut milk
¾ cup sago
¼ cup white sugar
½ cup coconut cream
1 tablespoon butter
4 slices fresh pineapple, skin removed
1 tablespoon caster sugar
zest 1 lime
8 lychees, tinned or fresh
2 passionfruit
1 tablespoon black and white sesame seeds, toasted
METHOD
Place the coconut milk, sago and white sugar in a pot and set aside to soak for 1 hour.
Bring the coconut sago to the boil, then reduce the heat to low. Gently simmer for 15 minutes, stirring constantly. Once the sago’s white centre has almost disappeared remove from the heat and divide between bowls. Pour over the coconut cream.
Melt butter in a large heavy-based frypan. Add the pineapple and fry on both sides until golden. Combine the sugar and lime zest in a mortar and pestle and pound until the sugar becomes green.
Top the sago with pineapple, lychees, passionfruit pulp, sesame seeds and lime sugar.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.