Persimmon, Sago & Coconut Pudding
1 cup sago pearls (available in Asian grocers and at major supermarkets but make sure you look in the health foods or cereal section)
1 cup coconut milk
1/2 cup raw honey
1 egg yolk whisked
Pinch of celtic sea salt
1 Tbs freshly squeezed lime juice
2 very ripe persimmons, peeled and pureed
2 firm, Fuyu persimmons, peeled and diced into 5mm cubes
Fill a large pot 3/4 full of water and bring to the boil. Rain the sago in, stir immediately, then allow to boil until the pearls have the smallest dot of white at their centres.
Drain sago through a sieve and rinse with plenty of cool running water.
Transfer into a medium mixing bowl. Set aside.
Bring coconut milk to the boil, add honey and stir until melted and combined, then remove from the heat. Take 1/3 of this milk and stir into whisked egg and then stir this mixture into pot of hot milk and honey and add pinch of salt. Return to heat and stir for about 5 mins until egg is cooked. Stir the mixture through the sago with the lime juice and persimmon puree (if using).
Chill and serve with sprinkling of the diced sweet persimmon. Absolutely Delish!