Ingredients

• 425g Cream Style Sweet Corn
• 200g Whole Kernel Sweet Corn in Brine, drained
• 220ml Coconut Milk 
• 1 tbsp Sugar (or to taste)
• 30g Sago 

Directions

1. Cook sago in boiling water for 10–12 mins. Cover, let sit 5 mins. Rinse with cold water and set aside.

2. Add coconut milk in a pot. Heat over medium.

3. Add both types of corn and sugar. Stir to combine.

4. Add cooked sago, simmer for 2–3 mins.

5. Serve hot or chilled.