1.Place sago, coconut milk and 1 cup of the water in a medium heavy-based saucepan; soak 30 minutes.
2.Place pan with sago mixture over medium heat; bring to the boil, stirring. Reduce heat to low, add remaining water; cook, stirring occasionally, for 10 minutes or until sago is tender. Remove from heat; stir in sugar until dissolved.
3.Spoon sago pudding into six serving dishes. Cover; refrigerate 2 hours or until chilled.
4.Make ginger and palm sugar syrup. Stir ingredients in a medium saucepan over low heat until sugar dissolves. Increase heat to high; bring to the boil, boil 8 minutes or until thickened. Cool.
5.Serve sago topped with pineapple slices and drizzled with palm sugar syrup.
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