Photography by: Sam Wilkinson

Recipe by: Claire Winstanley  

Serves: 4
Preparation time: 30 minutes soaking + 30 minutes chilling
Cooking time:  15 minutes
 
¾ cup sago
1 can coconut milk
1 cup water
2 tablespoons maple syrup + extra for drizzling
¼ sweet melon
40g Simply toasted coconut
200g Frozen raspberries
1 lime, juice
black and white sesame seeds
 
Mix the sago, coconut milk and water and allow to soak for 30 minutes. While the sago soaks scoop the melon using a melon baller or tablespoon.
 
Heat the sago and coconut milk mix over a medium heat for 10-15 minutes or until the sago is soft.  Add extra water if the mixture becomes too thick. Remove from the heat and spoon into serving bowls, cover with plastic wrap and refrigerate for 30 minutes.
 
Serve with balls of melon, frozen raspberries, toasted coconut and sprinkle over sesame seeds. Finish with a drizzle of maple syrup.