Sunny Priyan
½ cup sago pearls, 1 ½ cups coconut milk, 1 cup fresh blueberries, 2 tbsp sugar, 1 tsp vanilla extract.
Cook the sago pearls in boiling water for 10-12 minutes until translucent, then drain and rinse under cold water. Set aside.
Heat coconut milk and sugar in a saucepan over low heat, stirring until the sugar dissolves and the mixture is smooth.
Add the cooked sago to the coconut milk mixture, stir well for 3-4 minutes to blend the flavours.
In a separate pan, lightly cook the blueberries with a teaspoon of sugar for 2-3 minutes.
Spoon the sago into bowls, top with the blueberry mixture, drizzle with vanilla extract, and serve warm or chilled.