Pre-Preparation Required

3 hours refrigeration time

Special Equipment

2 saucepans
3 Wine Glasses or other Glasses/moulds
(the ones used were 470ml Stemless Wine Glasses)

Ingredients

3 cups of Water
1/2 cup of Sago Pearls (or Seed Tapioca)

400ml of Coconut Milk
2 teaspoons of Gelatine
1/4 cup of Caster Sugar
80ml of Full Cream Milk

1 large Mango, cut into small slithers

Create

In one of the saucepans, boil 3 cups of water. Once boiling, add the sago pearls and cook for about 15mins on medium heat. The Sago pearls will appear transparent once ready. Drain in a sieve and set aside.

To make the Coconut Panna Cotta:

In the second saucepan, add the Coconut Milk and Full Cream Milk and stir on low heat. Sprinkle the caster sugar and then the gelatine and keep on low heat until the gelatine and sugar have dissolved. Let cool.

With the glasses/moulds, spoon in some of the Coconut Panna Cotta mixture and then layer with Sago pearls, mango and repeat until the desired level. If Sago pearls appear a bit ‘clumpy’, loosen them up with a bit of water in the sieve.

Refrigerate for about 3 hours until set.

Serves 3