Sago with Coconut, Nectarine and Lemon Verbena Recipe
This recipe is perfect for breakfast or dessert. Lemon verbena can be substituted for lemon balm, mint or basil and blueberries can replace nectarines.
Ingredients
- ¼ cup sago
- 200mL coconut cream
- ¾ cup water
- 10 leaves lemon verbena
- ½ tsp lime zest
- ½ tsp vanilla
- 2 nectarines, pitted & sliced
- 1–2 tsp maple syrup
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