4 Chinese Gooseberries (Kiwi Fruit), peeled and sliced
Coconut and Palm Sugar, Tapioca: soak the tapioca in the coconut milk for 30 minutes in a saucepan. Place the pan over a moderate heat and stir in the palm sugar and add the pandan leaf. Bring it the boil, then reduce to a simmer and leave it to cook gently for 20 minutes, stirring it regularly until the milk is absorbed and the sago is tender. Remove it from the heat and serve hot or place it in ramekins, cover it and leave to cool.
To Serve: Serve the sago hot in individual bowls, and place the Chinese Gooseberry in a fan like manner in the centre of each serving and place a few nut in the centre of the Chinese gooseberries and serve or serve cold. To serve cold, dip the ramekins in boiling water and turn them out on each plate arrange the Chinese gooseberries around the tapioca and the nuts around the edge of the plate.