200 ml sago, soaked in water overnight

750 ml milk

1 cinnamon stick

120 ml sugar pinch of salt

25 ml butter

2eggs, separated

toasted coconut to serve

Drain the sago and spoon it into a microwave proof glass dish.

Add the milk and cinnamon stick and microwave, stirring occasionally, for 12-15 minutes or until the sago is done and transparent.

Add half the sugar and the salt, butter and egg yolks to the sago mixture and mix well. Microwave for 2 minutes and stir.

Whisk the egg whites until frothy. Gradually add the rest of the sugar and whisk until stiff and all the sugar has dissolved.

Carefully fold the egg white mixture into the sago mixture, microwave for another 1-2 minutes and spoon into bowls.

Sprinkle with toasted coconut and serve.

115g (3/4 cup) plain flour
 100g chilled butter, chopped
 110g (1/2 cup) sugar
 35g (1/2 cup) shredded coconut
 Preheat oven to 180°C.

 To make the coconut crumble, place the flour in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Add the sugar, coconut. Stir until well combined. Bake crumble for 25-30 minutes or until crumble is golden.