6 Serves
48 Mins
Preheat your oven to 175°C and grease a baking dish.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
31 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
64 mg / 1,250 mgPotassium
306 mg / 4,700 mgSodium
221 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
1 g / 28 gSugar
21 g / 50 gSaturated Fat
14 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
72 gAlcohol
0 gIn a large mixing bowl, combine the sago pearls, coconut milk, sugar, and a pinch of salt.
In a separate bowl, cream the butter and sugar together until light and fluffy, then beat in the eggs.
Gently fold the wet mixture into the sago and coconut base until well combined.
Pour the batter into the prepared baking dish and bake for 25 to 30 minutes until set and golden on top.
3
g50
g10
g
