1 cup sago rinsed
400 gm. can of coconut cream
1 tsp. vanilla essence
565 gm. can of lychee
Method
Place sago in a large saucepan with 2 cup cold water. Set aside to soak for 30 minutes
Add coconut cream to sago over medium heat. Bring to a boil. Cook, stirring for 15 minutes or until sago is translucent and tender. Stir in the vanilla and ½ cup sugar. Set aside to cool.
Meanwhile combine lychee with the remaining sugar in bowl. Spoon the sago mixture into serving bowls. Top with lychee mixture. Serve.
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