Chilled coconut-sago pudding with mango

Soak the sago in cold water to cover for 1 hour, then drain well. Combine the drained sago and 2 cups (500 ml) water in a saucepan and slowly bring to simmering point. Cook the mixture, stirring often, over low–medium heat for 15 minutes or until the sago is translucent.

Stir in the sugar or sweetener and evaporated milk, then remove from the heat and leave to cool slightly. Serve with the mango warm, at room temperature or chilled from the fridge. 

TIP: If you can't find coconut-flavoured evaporated milk, you can use light evaporated milk and 1-2 drops of coconut essence per every 100ml of evaporated milk.