ADVERTISEMENT
Add the sago to the mango purée mixture. Stir well and refrigerate for at least 1 hour to allow the flavors to meld.
Make the Coconut Cream:
In a small saucepan, simmer the second can of coconut milk with sugar and a cornstarch slurry (mix the cornstarch with a small amount of cold water before adding it). Let it simmer until it thickens slightly.
Cool the coconut cream in the refrigerator for at least 1 hour.
Serve:
To serve, pour the Mango Sago Pudding into cups or bowls.
Top with coconut cream and the reserved mango chunks.
Enjoy!
This dessert is best served chilled and makes for a delightful tropical treat. Perfect for warm weather or whenever you're craving something sweet and creamy! 🌴🍧
ADVERTISEMENT
