1 cup sago
3 cups of water
1 cup brown sugar
1 cup of well chilled coconut cream
1 extra cup of water
Soak the sago in water for about an hour
Pour into a pan, add two tablespoons of sugar and bring to the boil over low heat. Ensure that you stir constantly.
Now simmer, and stirring occasionally for 7-8 minutes
Cover and cook on high for 2-3 minutes, until the mixture becomes thick and the sago grains become opaque.
Half fill 6 wet 1/2 cup moulds with the sago mixture
Refrigerate for 2 hours
Combine the remaining sugar with the extra water in a small pan and cook over low heat, stirring constantly until sugar dissolves, then simmer for 5 minutes until syrup thickens. Remove from the heat and cool.
To serve, take sago out of the moulds and top with coconut cream and sugar syrup. Enjoy!