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Ingredients:
Sago (Sabudana) - 1/4th cup
Coconut Milk - 1 cup
Coconut Cream - ¼ cup
Sugar - ¼ cup
Vanilla Essence - ½ tsp
For Garnish
Papaya Purée - ¼ cup
Papaya Cubes - ¼ cup
Toasted Coconut Shavings
⁠Edible Flowers

Method
1. 1. Boil the sago pearls in water till fully cooked.
2. Once done, drain the water and set aside.
3. In another saucepan, heat milk, cream and sugar. Add the cooked sago to the sauce pan and allow the sago of pearls to absorb the mixture completely on gentle heat. Do not boil.
4. Once done, pour into another bowl to cool down.
5. ⁠Then add the vanilla essence, mix well.
6. ⁠Pour into glass/bowls of choice and refrigerate to set.
5. In the meantime, toast the coconut shavings.
7. Add the papaya purée to a piping bag and keep ready.
8. ⁠Once the sago pudding is set, decorate with papaya purée, papaya cubes and toasted coconut shavings.
9. ⁠Finish off with edible flowers and enjoy your pudding chilled!! 😋😋
10. ⁠Who said fasting food is boring?! 😉

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