Coconut Sago Pudding With Ginger Syrup - cooking recipe

Ingredients

5.25 oz sago pearls (can substitute tapioca)
1 2/3 cups coconut milk
1/3 cup sugar
.75 oz piece ginger, peeled, sliced thinly
1 cup dark palm sugar, grated finely, or dark brown sugar
7 oz piece of pineapple, peeled, sliced thinly

Preparation

Place sago, coconut milk and 1 cup water in a medium heavy-based saucepan and soak for 30 mins.
Place pan with sago mixture over medium heat and bring to a boil, stirring. Reduce heat to low, add 1 cup water and cook, stirring occasionally, for 10 mins or until sago is tender. Remove from heat and stir in sugar until dissolved.
Spoon sago pudding into 6 serving dishes. Cover and refrigerate for 2 hours or until chilled.
To make syrup, stir ginger, palm sugar and 1/4 cup water in a medium saucepan over low heat until sugar dissolves. Increase heat to high and bring to a boil. Boil for 8 mins or until thickened. Cool.
Serve sago pudding topped with pineapple slices and drizzled with palm sugar syrup.