1.Place coconut cream, coconut milk,sago and the water in a medium saucepan. Stand for 30 minutes.
2.Place sago mixture over moderate heat. Cook and stir for 5 minutesor until the mixture comes to the boil.Reduce heat to very low; simmer,stirring occasionally, for 10 minutes or until sago is tender. Remove fromheat. Stir in sugar. Cool slightly.
3.Spoon sago mixture into 6 x 1-cup heatproof glass serving cups or bowls. Place on a baking tray. Cover with plastic food wrap; chill for 2 hours or until firm. Serve puddings topped with a drizzle of vanilla bean paste and shaved coconut.
Add 1 teaspoon vanilla essence to pudding mixture and omit vanilla bean pasteNote