- 200 g sago
- 1 x 400 ml can coconut cream
- 1 vanilla pod, split
- 135 g caster sugar
- For the Swiss meringue caps:
- 6 large, free-range egg whites
- 6 T caster sugar
- Salt, a pinch
Bring 4 cups water to the boil in a saucepan, stir in the sago and cook for 12 minutes, stirring continually, until there is only a small speck of white at the centre of the sago beads. Drain and rinse with cold water. Set aside.
Bring the coconut cream, vanilla pod and sugar to a simmer in a saucepan, cook for 2 minutes, then stir into the cooked sago.
To make the Swiss meringue caps, place the egg whites, sugar and salt in a glass bowl, then place over a saucepan of simmering water, making sure the water does not touch the bottom of the bowl. Stir to combine until the sugar has dissolved, remove from the heat and whisk with an electric beater until stiff peaks form. The texture of the meringue will be rough.
Spoon the sago pudding into a large ovenproof dish and swirl the meringue onto the surface. Place under a preheated grill for 8–10 minutes until golden brown. Serve immediately.
Cook's note: Pure comfort in a bowl and the best part is the sago pudding can be made one or two days in advance and kept in the fridge. Simply reheat it slowly before topping with the meringue and baking for five minutes.