Grilled sleeve served with coconut sagu

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Components

• 1⁄2 cup of sago pearls
• 2 tea cups of milk
• 200 milliliters of coconut milk
• 1 cup of water (tea)
• 1/2 cup of granulated sugar
• dried coconut strips for serving

Mode of preparation

1. Place the sago in a bowl, add water to cover it, and allow it to soak for 1 hour.

1. With 15 minutes remaining to finish the resting time, combine milk and sugar in an average-sized pan with high sides and heat over high flame. Once it starts boiling, add the sagu along with the liquid remaining in the bowl, reduce the heat, and cook for 15 minutes, stirring occasionally to prevent sticking to the bottom of the pan. Note: the milk will foam and rise slightly; this is normal, so don’t be concerned.
2. Pour in the coconut milk and blend thoroughly. Continue stirring gently for an additional 5 minutes until the balls become tender. Remove from heat and place the sagu in a bowl. Cover it with plastic wrap, ensuring it touches the cream to avoid forming a thick layer. Allow it to cool at room temperature for 30 minutes – during this period, the cupcakes complete cooking in the residual heat and the dessert attains the perfect texture.
3. Chill in the refrigerator for a minimum of 1 hour before serving. Present the servings with grilled mango cubes and coconut tapes according to your preference.

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Components

• 1 ripe Palmer sleeve
• 2 tablespoons of butter
• 1 tablespoon of sugar

Setup phase

1. Clean and dry the sleeve. Place it on the board and cut two thick slices lengthwise, closely attached to the lump. Then, cut the remaining two smaller side slices.

1. Sprinkle sugar over the fruit slices. Heat a non-stick frying pan with 1 teaspoon of butter over medium heat. Once melted, place half of the slices with the pulp side down and cook for about 5 minutes. Move them to a board and repeat the process with the remaining slices.
2. When the sleeve is warm enough to touch, cut the fruit into cubes: hold a slice with the pulp facing up using one hand. Using the tip of the knife, make vertical and horizontal cuts on the sleeve, creating cubes without piercing the skin. Grip the slice by the edges and push the pulp upward through the skin, causing the cubes to open. Slide the knife along the skin of the sleeve and let the cubes fall into a bowl. Repeat the process with the remaining slices.

Purchase only what is necessary

Store

Conjunto de Pratos Multiuso [pimenta rosa], Coleção Paninha

American Game Jeans (set of 2), Paninha Collection

Bamboo stopper with a handle, Maxwell & Williams

Zwilling J.A. Henckels vegetable knife

Siena Aluminium Frying Pan, Baillarini

Locking clamp, 30.5 cm, Cuisipro