Sago pudding with exotic fruit salad

Ingredients for 6 servings:

• 150 g sago
• Water
• 100 g palm sugar
• ¼ liter coconut milk
• 1 pinch of salt
• 1 small pineapple
• 1 mango(s)
• 1 papaya
• 1 banana(s)
• 8 lychees

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 10 minutes

Place the sago in a bowl and pour over enough cold water to cover the sago balls. Let it stand for one hour. Then pour it into a sieve and let it drain. Then place it in a saucepan and cover with water. Let it simmer gently for about 10 minutes over low heat. Then return it to the sieve and pour over the cold water. Place the coconut milk, sugar, and salt in a saucepan and heat gently, stirring until the sugar has melted. Add the sago and let it cool in the coconut milk, stirring constantly. Ladle the finished pudding into bowls and let it cool. Then top with the fruit salad. For the fruit salad, peel the fruit, cut it into the desired pieces, and mix.