Sago with Mango and Toasted Coconut

Sago is cool, finally.

For many years, sago was not cool. It was one of those dessert that occasionally popped up at BYO (Bring Your Own) gatherings, often brought by a Chinese or Indian friend.

Served with fresh fruit, brown sugar syrup and/or coconut milk, sago was one of those desserts that people usually enjoyed but only ate when someone else made it.

Occasionally one would find sago on the menu of your local Asian restaurant but again, it wasn't the most popular dessert around.

But that's all changed now, with the introduction of Asian dessert bars, which have popped up in every Australian capital city to cater to the growing overseas student populations.

Here you will find twenty-somethings and thirty-somethings happily tucking into bowls of sweet bean curd, black jelly and red beans, shaved ice dishes and yes, sago, too.

Finally, sago is cool, and not a moment too soon, either. Because sago is cheap, easy to make and delicious.

Typically, sago recipes are also gluten and lactose-free, making them a popular choice with coeliacs and people who cannot tolerate dairy.

For this recipe below you simply boil the sago (tapioca) beads with water, coconut milk, palm sugar and vanilla. And that's it, bar some simple garnishing with mango and toasted, shredded coconut.

Enjoy!