A note on Tapioca & Sago: Tapioca is produced from the peeled roots of the tropical cassava plant. On the other hand, Sago Seed is made from the inner part, of the stem of the sago palm tree. They are similar, starches that can be used interchangeably in many recipes. As they are not grains, in their pure form they are both gluten-free.
- 200 g sago seed or tapioca seed
- 4 passionfruit
- 1 mango, pureed
- 180 g caster sugar (optional, for added sweetness)
- 450 ml coconut cream
- 1 tsb vanilla bean paste
- Bring a pot of water to boil, and cook sago seeds as per packet (usually for approx 10-15 minutes, and until there is only a tiny speck of white left in the middle of each seed)
- Strain and rinse thoroughly with cold water. Drain well.
- Make a passionfruit and mango coulis by scooping out the seeds and flesh of the passionfruit and pureed mango and putting into a small pot. Add 50 g of sugar and heat to dissolve. Strain and set aside.
- Bring coconut cream, vanilla bean baste and remaining sugar to a simmer. Set aside to cool.
- Mix the cooked sago with the coconut cream.
- Transfer to a serving bowl and drizzle the coulis across the top. In our high tea, we also used small shot glasses to serve as although delicious, in large amounts is quite energy dense.