This creamy thai dessert is especially good served cold with chopped fruit.
Makes two 1 cup serves
Put the water in a small saucepan over a high heat, when it is boiling add the sago and then turn the temperature right down. Leave to simmer for about 15 minutes, stirring occasionally.
Depending on the size of the sago balls they should be mostly translucent with a white centre after the 15 minutes. Add the sugar and the coconut milk and leave to simmer for another 5 minutes. They should be now completely cooked.
Serve hot, or leave for an hour in the fridge, where the sago will set like jelly.