Coconut sago dessert

1.Place the coconut cream in a saucepan with the sugar. Warm over low heat, stirring, until the sugar dissolves. Remove from the heat and set aside to cool.

2.Bring the water to the boil in a saucepan. Add the sago and simmer for 5 minutes, stirring frequently. Turn the heat off, cover the saucepan with a lid and leave for 10 minutes. The sago will appear translucent.

3.Drain the sago through a sieve and run cold water through the sago in the sieve for 2 minutes. Drain.

4.Stir the sago into the coconut cream and refrigerate until chilled and thick. Serve the sago topped with lychees or mango slices and passionfruit.