To prepare coconut slices that can liven up your tea time, the following ingredients are required: smooth apricot jam, 4 eggs, 4 cups of self-raising flour, 250g of Stork Bake (or butter), 1½ cups of sugar, a pinch of salt, 3 cups of desiccated coconut, and 5 ml of vanilla extract.
The preparation process begins by grinding the Stork Bake into the flour together with one cup of sugar and salt. The mixture needs to be kneaded until it reaches a crumbly consistency. Then, two beaten eggs are added to this mixture using a knife.
The prepared rectangular baking pan measuring 24x34 cm should be sprayed and the resulting mass pressed into it. After this, a sufficient amount of jam is spread over the mixture to completely cover it.
The remaining half cup of sugar, the remaining two eggs, and the vanilla extract are whipped with the coconut and evenly distributed on top. It should be baked in a preheated oven at 160°C for 25–30 minutes. Immediately after removing it from the oven, the product is cut into squares.
The following ingredients are required to prepare mango sago: half a cup of sago, which must be soaked for two hours beforehand, 700 grams of diced mango (plus extra for garnish), 400 ml of coconut milk, 60 ml of condensed milk, the amount of which should be adjusted to taste, and 150 grams of coconut jelly, if used.
First, bring a large amount of water to a boil over high heat. Then, add the sago pearls to the boiling water and immediately reduce the heat to medium. Cook over medium heat for eight to ten minutes until the sago is almost completely transparent. After that, cover with a lid and turn off the heat, letting the sago rest for another 10 minutes until it becomes fully transparent. Drain the cooked sago through a fine sieve and rinse with cold water, then set aside.
In a blender, mix the mango, coconut milk, and condensed milk, blending until a uniform consistency is achieved. Pour the resulting mixture into a bowl and stir in the prepared sago pearls and coconut jelly. Then, place the dish in the refrigerator overnight, serving it chilled and garnished with pieces of mango.
