Figs with sago & coconut cream
6 very ripe black figs
1/2 cup sago
3 cups cold water
1 tsp salt flakes + extra for serving
1/2 tbsp sugar
1/2 cup coconut cream, plus extra for serving
1/2 cup pomegranate seeds
1/2 cup shaved palm sugar [ or jaggery or coconut sugar]
cut the figs into quarters without slicing all the way through, pinch open. Refrigerate until serving.
Bring the water to the boil in a saucepan and add the sago, stir through and reduce heat and cook for about 15 minutes until the sago is transparent. Keep stirring frequently. The sago will be almost transparent and like pearls with a pinprick white centre. Pour into a sieve and rinse well in cold water, drain.
Stir in sugar and salt, and add just enough coconut cream and stir through, the mixture should not be too runny.
Keep refrigerated until serving.
To serve, place a fig on each plate, add a heaped spoonful of the coconut cream and sago mixture and top with grated palm sugar and a sprinkle of sea salt flakes. Scatter pomegranate seeds on top, and add more coconut cream if you prefer a runnier sauce