Sam Choy's Kitchen recipe: Maui Gold Pineapple Sago with Caramelized Apple Banana and Coconut Ice Cream
Yields: 4 servings
4 oz. Sago [dry weight] (tapioca), boiled and cooled 8 oz. Maui Gold Pineapple, caramelized 12 oz. Coconut Milk 6 oz. Apple Banana 2 oz. Sugar 4 oz. Syrup 6 oz. Strawberries, diced 1 tsp. Mint, julienne 4 scoops Coconut Ice Cream (2 oz. portions each) 4 ea. Tuile (small fancy cookie)
In a large pot, add to boiling water the sago and cook until tender to the bite. Shock in cold water to stop the cooking process. Drain well. Peel and core the pineapples. Cut into quarters and then caramelize with sugar and butter. Cool, then dice small. Combine with cooked sago. Combine the coconut milk, sago and pineapple. Adjust consistency with the milk. Combine the diced strawberries, simple syrup and mint. Slice the apple bananas lengthwise and layer slices and coat with sugar and burn with torch to caramelize. Ladle sago mixture into bowls and spoon strawberry mixture around. Place coconut ice cream in the center. Garnish with caramelized bananas, tuile and mint.