Ingredients
Coconut Sago
- 95 g Sago
- 200 g coconut milk
- 150 g Milk of choice
- 30 g sugar/rapadura
- 1 pinch salt
Custard Mousse
- 150 g thickened cream
- 30 g sugar/rapadura
- 200 g Pouring Cream
- 5 g vanilla bean extract
- 2 eggs
Tropical Puree
- 3 Medium ripe mangoes, or
- 4 Large Ripe Bananas, or
- 10-12 passionfruits (pulp only)
Topping
- 30 g sesame seeds
- 30 g peanuts (optional)
- 1 pinch salt
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Cover sago with boiling water, let sit till it absorbs.
Place sago, coconut milk, milk, sugar and salt into TM bowl. Cook for 20mins/90'C/Reverse speed 3. Check sago texture - cooking times can vary, so continue cooking if needed.
Pour sago into serving glasses, filling halfway. Set aside in refrigerator.
Insert butterfly. Place thickened cream into TM bowl and whip until soft peaks, approximately 30 seconds/ speed 4. Set aside
In a clean bowl, place the sugar and mill for 10 seconds/ speed 9.
Add remaining ingredients and cook for 7 minutes/ 90'C/ speed 4. Refrigerate to cool.
Once cool, gently fold through whipped cream. Set aside
If using mangoes or banana, place 3/4 of the quantity into the TM bowl and puree for 10 seconds/ speed 5. Set aside
If using passionfruit, strain pulp to seperate out the seeds.
Roughly chop remaining fruit. Set aside for topping
Place peanuts (if using them) into TM bowl and roughly chop by pressing turbo 1-2 times. Add sesame seeds and salt, gently stir for 6 seconds/ Reverse speed 1. Set aside
TO ASSEMBLE: gently fold the puree through the custard mousse to create a ribbon effect.
Spoon on top of sago in glasses.
Top with fresh fruit and sesame topping. Enjoy!
Coconut Sago
Custard Mousse
Tropical Puree
Topping
Tip
I love this dessert with fresh mango, but when it is out of season, it is also delicious made with passionfruit or banana.
If you have excess fruit puree, it is nice to place a layer on top of the sago before adding the custard mousse.
Adjust sugar and salt to taste. I like a good pinch of salt in the coconut sago and the topping, because it is similar to the flavour of Thai desserts. If that does not appeal to you, then adding a little extra sugar will still be yummy.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Just amazing!!! It’s on the favourites list!! So easy and impressive
sarah
Wow, this recipe was delicious. For added effect, spoon a tablespoon of the puree (I used mango) on top of the sago before adding the custard mousse and you get a ring of colour around the glass which looks very impressive. My family thought they were in a restuarant!
This was a winner at our dinner party last night, a perfect summer desert... I didn't bother separating the passionfruit pulp from the seeds though, which didn't matter. I probably could have stretched it out to 5 or 6 smaller portions if necessary.
Hi there. I made this and it tasted yummo but the sago was very gluggy. How much water would you cover it with at the start? Thanks
We can't wait to try this recipe!
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