Ingredients
• Two litres almond milk
• 1/2 cup coconut cream
• 3/4 cup unrefined brown sugar (or coconut sugar)
• Three tablespoons sugar for the top
• One cinnamon stick
• Pinch ground cinnamon and nutmeg
• Two teaspoons vanilla essence
• One cup sago
1. Combine almond milk, coconut cream, sugar, cinnamon, nutmeg and vanilla in a pot and heat up.
2. When hot, but not boiling, add sago and reduce the heat slightly.
3. Simmer for two to three minutes till translucent, and thicker (about 20 minutes).
4. Once it is dense, remove from heat and cool for five mins.
5. Remove cinnamon stick.
6. Scoop in bowls, sprinkle the rest of the sugar on top and caramelise with a blowtorch.
Recipe: Ginger & Lime for HSI / Africa.
