Step 1

1. Soak the sago in 750 ml (26 fl oz/3 cups) water for 1 hour. Pour into a saucepan, add 2 tablespoons of the brown sugar and bring to the boil over low heat, stirring constantly. Reduce the heat and simmer, stirring occasionally, for 10 minutes. Cover and cook over low heat, stirring occasionally, for 2-3 minutes, until the mixture is thick and the sago grains are translucent.

Step 2

2. Half-fill six rinsed (still wet) 125 ml (4 fl oz/½ cup) moulds with the sago mixture and refrigerate for 2 hours, or until set.

Step 3

3. Combine the remaining brown sugar with 250 ml (9 fl oz/1 cup) water in a small saucepan and cook over low heat, stirring constantly, until the sugar dissolves. Simmer for 5-7 minutes, until the syrup thickens. Remove from the heat and cool. To serve, unmould and top with a little of the sugar syrup and coconut cream.