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Treats In A Flash

Coconut Sago Pudding with Baked Meringue

A traditional and often underestimated dessert, now with a modern twist.

For the sago:

For the meringue:

Preheat oven to 180°C.
Bring the coconut milk and milk to the boil and add the sago. Turn down the heat and cook for approximately 20 minutes, stirring often to avoid it burning.
Once the sago is translucent, take it off the heat and add the eggs, butter, sugar and vanilla essence.
Place in a roasting dish or in individual jars. Bake in the oven for 20 minutes or until golden brown on top.
While the sago is baking, make the meringue. Whisk the egg whites till soft peaks form and then slowly add the sugar while whisking until stiff peaks form. Spread on top of the sago and place back in the oven. Bake for 10 to 15 minutes until golden brown.

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