Star fruit with coconut-sugar sauce and sago pudding
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.
Ingredients
60g unsalted butter
100g coconut sugar (available from Asian food stores) cut into pieces
400mL pouring cream
6 ripe star fruit, sliced
Title:Sago pudding
175g sago
1L coconut milk
220g caster sugar
1 tsp vanilla extract
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.
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