Serves 6

Ingredients

½ cup small sago pearls
3 cups water (for boiling)
2 cup light or low-fat coconut milk
1 Tbsp gula melaka (palm or brown sugar)
1 cup cranberry juice cocktail
¼ cup dried cranberries
¼ tsp salt

METHOD

Bring 3 cups water to a boil. Add sago and cook for 8–10 minutes, stirring occasionally, until pearls turn translucent. Drain and rinse sago under cold water to remove excess starch. Set aside. In a small pan, heat coconut milk, gula melaka, cranberry juice, dried cranberries and salt. Stir gently until gula melaka dissolves. Add cooked sago into the coconut mixture and stir well. Pour into small bowls or molds. Chill in the refrigerator for 1 hour. Serve chilled.