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Avocado Sago and Coconut Pudding with Palm Sugar

Yields1 ServingTotal Time15 mins

 1 cup sago pearls
 3 pieces pandan leaf, knotted
 3 ripe avocados
 Juice of 1/2 a lime
 200 g palm sugar, chopped
 300 ml coconut cream or milk
1

Bring 1.5l water to the boil then add the sago and 1 pandan leaf. Simmer for 15-20 minutes, whisking often to stop clumping, until translucent.

2

In a small saucepan, melt the palm sugar with 1/3 cup water, 1 pandan leaf, to create a syrup. Cool.

3

Blend 1 avocado to a smooth puree with the lime juice. Set aside.

4

Pour the cooked sago into a strainer and wash off excess starch under cold running water. Place in a bowl, add the avocado puree and 2 tbsp of the palm sugar syrup.

5

Spoon this into small rounded bowls or cups and refrigerate to set, at least 2 hours or overnight.

6

In a small saucepan, heat the coconut cream with the last pandan leaf and a pinch of salt to come to the boil then set aside and cool, discarding the pandan leaf.

7

To serve, turn the pudding out into larger shallow bowls and top with the remaining avocado, sliced or chopped. the coconut cream and palm sugar syrup.