Recipe

Coconut sago pudding with lime and caramelised banana

This pudding is also great served topped with fresh mango slices, instead of the banana, if you like. Sago is a grain often used in puddings and desserts; it is available from some supermarkets and most health-food stores.

Feb 28, 2010 1:00pm
  • 35 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Coconut sago pudding with lime and caramelised banana
  • 5 centimetre strip fresh lime rind
  • 1 cup (200g) sago
  • 1/4 cup (60ml) water
  • 1/2 cup (135g) firmly packed grated palm sugar
  • 140 millilitre can coconut cream
  • 4 unpeeled sugar bananas (520g), halved lengthways
  • 1 tablespoon grated palm sugar, extra
  • 1/2 teaspoon finely grated lime rind

Method

Coconut sago pudding with lime and caramelised banana
  • 1
    Place the strip of lime rind in large saucepan of cold water; bring to the boil. Discard rind; add sago. Reduce heat; simmer, uncovered, about 15 minutes or until sago is almost transparent. Drain; rinse under cold water, drain.
  • 2
    Meanwhile, stir the water and sugar in small saucepan over heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 10 minutes or until toffee coloured. Remove from heat; stir in coconut cream. Cool 10 minutes.
  • 3
    Sprinkle cut side of banana with extra sugar. Place banana, cut-side down, on heated greased grill plate (or grill or barbecue). Cook about 5 minutes or until tender.
  • 4
    Combine sago in medium bowl with coconut mixture and grated rind. Divide among serving bowls; serve with banana, and extra grated lime rind, if you like.

The Latest from Food To Love