22 May 2024
Valentine’s Day Treat: Berries, Peaches & Coconut Sago Pudding
Expat Cookbook Lifestyle

Valentine’s Day Treat: Berries, Peaches & Coconut Sago Pudding

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Pamper the love of your life by indulging in this exotic refreshing dessert after a relaxing sauna at a couple’s spa in the heart of Stockholm this 14th February…  an impressive way to top off a romantic Valentine’s Day dinner date!

 

Ingredients:

40 g dried sago* pearls

200 ml coconut milk

2 tsp vanilla essence

1 tbsp + 1 tsp honey

90 ml water

8 slices tinned peach halves, pureed

24 fresh black berries**

24 fresh raspberries**

60 ml + 3 tsp brandy

2 tbsp caster sugar

5 fresh mint leaves, thinly sliced

2 sprig tips of fresh mint

 

Notes:

* Available in Asian groceries, sago pearls are made from starch extracted from various tropical palm stems as a staple food for the New Guinea and the Moluccas.

** Can replace half with frozen berries for making the coulis, and the other half with tinned pineapples and cherries for tossing in the coulis.




Instructions:

  1. Leave sago, coconut milk, vanilla essence, 1 tbsp honey and water in a pot to stand for 30 minutes.
  2. Meanwhile, prepare the coulis by heating a saucepan with ½ the fresh berries, 60 ml brandy, sugar and 1 tsp honey over a medium flame till sugar dissolves and berries begin to breakdown; next pureeing before setting aside to cool and thicken.
  3. After standing for that 30 minutes, bring the pot’s mixture to boil, stirring occasionally; next reducing the heat to keep stirring till all the sago pearls turn translucent and the mixture thickens.
  4. Divide the cooked sago mixture between 2 dessert bowls and refrigerate for 1 hour to set it.
  5. Divide the peach puree between the set dessert bowls; refrigerating till ready for the final plating.
  6. To prepare to plate, stir 3 tsp brandy into the cooled coulis before tossing it with the remaining fresh berries.
  7. To plate a dessert bowl, scatter ½ the sliced mint over the peach puree before heaping ½ the coulis-tossed berries in the center; garnishing with a sprig tip of mint.

Serves 2

 

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