Mango and Coconut Sago Pudding

Tapioca pearls, 50g
Caster sugar, 30g
Light brown sugar, 25g
Coconut milk, 125g
Mango, 2, diced (cheeks only, use the flesh around the seed for another purpose).
Cream, 100ml, whipped
Coconut flakes, 25g, toasted
Passionfruit curd or lemon curd or mango curd mixed with cream.

Add tapioca to a saucepan of boiling water and boil for 15 minutes.

Strain in a sieve and rinse with cold water

Combine sugars and coconut milk and simmer until sugar has dissolved.

Place chopped mango in the fridge to chill.

Place tapioca mixture in a container in the fridge until it has chilled.

Assemble in a 1 cup glass by spooning some of the tapioca, followed by mango, followed by curd cream, followed by mango and then sprinkle coconut over the top. Repeat with another 3 glasses.

For the curd, use your favourite curd recipe and mix some of it with cream to create a curd cream.