• 750g milk
  • 1 tsp of vanila extract
  • 100g sago
  • 30g grated coconut
  • 350ml coconut milk
  • 150ml cream
  • 90g sugar
  • 50g almond powder
  • 50g sugar
  • 2 TBSP golden palm oil
  • 50g flour
  • purple edible flower or fruits


  1. Poor in the milk in a pot with vanilla extract and the sago.
  2. cook on a slow stove during 20′ and stir frequently.
  3. At the end of cooking process, add the sugar, bring to a boil and let it cool.
  4. Bring to warm the coconut cream with the cream, add the grated coconut. Infuse out of the stove during 10′.
  5. Strain and add to the sago. Mix thoroughly.
  6. In a bowl, combine the almond powder, sugar, flour and golden palm oil
  7. Knead until you reach crumble texture
  8. cook the crumble in the oven at 180°C during 8′
  9. Poor in the sago into a black bowl for the contrast. Cover with palm oil crumble et garnish with fruits or edible flowers.