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Put the sago in a pan with water until it covers, cook until the ball is soft and with a white dot in the middle, always stir so it doesn't stick.
After cooking, discard the remaining water and place the sago in a bowl together with the strained coffee and the cinnamon stick in the fridge for 50 minutes.
While the sago is in the fridge, let's prepare the cream.
In a bowl, place the condensed milk and coconut milk and mix well.
Take a cup put two spoons of the cream, 2 spoons of sago, alternately until you reach the edge of the cup. Remembering that the last layer has to be cream.
Sprinkle with cinnamon powder and place a piece of cinnamon stick to decorate. Place in the fridge for another 15 minutes and serve chilled.
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