Ingredients

• 250g (1 1/4 cups) sago
• 1.5L (6 cups) water
• 250g palm sugar, chopped
• 100ml water, extra
• 1 tablespoon treacle
• 1 1/2 tablespoons fresh lime juice
• 2 x 270ml cans light coconut cream
• Pinch of salt
• 2 x 565g cans lychees in syrup, drained

Method

• Step 1 Rinse the sago under cold running water. Drain. Bring the water to the boil in a large saucepan over high heat. Add the sago, stirring constantly to break up any lumps. Bring to the boil then reduce heat to low. Cover and cook, stirring often, for 20 minutes or until the mixture thickens and the sago is translucent. Set aside to cool.
• Step 2 Rinse six 125ml (1/2-cup) capacity jelly moulds or ramekins with water. Shake out excess. Divide the sago mixture among the moulds and smooth the surfaces. Cover and place in the fridge for 4 hours or overnight to chill.
• Step 3 Meanwhile, place palm sugar and extra water in a saucepan over medium heat. Bring to a simmer. Cover. Reduce heat to medium-low. Cook, stirring occasionally, for 5 minutes or until the sugar dissolves and the mixture is smooth. Stir in the treacle and lime juice. Set aside to cool. Transfer to an airtight container. Place in the fridge for 1-2 hours or overnight to chill.
• Step 4 Place the coconut cream in a bowl. Stir in the salt. Cover. Place in the fridge for 1-2 hours or overnight to chill and thicken.
• Step 5 Turn the moulds onto serving bowls. Top with the lychees and coconut cream mixture. Drizzle over the syrup to serve.