Star fruit with coconut-sugar sauce and sago pudding
“Discover the taste and smell of paradise.”
- 60g unsalted butter
- 100g coconut sugar (available from Asian food stores) cut into pieces
- 400mL pouring cream
- 6 ripe star fruit, sliced
Sago pudding
- 175g sago
- 1L coconut milk
- 220g caster sugar
- 1 tsp vanilla extract
Most tropical fruits are perfection in their raw state. Pineapple, pawpaw and passionfruit are stunning in simple summer desserts, but try mangosteens, durian and carambola too - their unique flavours and lush textures will tantalise jaded taste buds.
Method
Melt butter in a saucepan over medium heat, add coconut sugar and stir until sugar dissolves. Add cream and simmer, stirring frequently, over low heat for 5 minutes, or until sauce is thickened. Strain and cool.
For pudding, rinse sago under cold water and drain. Combine coconut milk, sugar and 2 cups water in a saucepan and stir over medium heat until sugar dissolves. Add sago and bring to the boil, stirring constantly. Reduce heat to low and cook, stirring frequently for 15-20 minutes, or until sago is soft and transparent, then stir in vanilla.
To serve
To serve, pour a little coconut-sugar sauce into 6 shallow bowls, top with star fruit and serve sago pudding on the side.
Serves 6.
