Prepare the sago by adding it to boiling water and stirring until the pearls become translucent.
Remove from heat and wash away the excess starch in cold water.
Divide the pearls between small glasses or cups. Place in the fridge to chill.
Tie the pandan leaf into a tight knot. Place it in a large saucepan with the coconut milk and add the salt. Boil on low heat, stirring constantly until the mixture starts to boil. Strain into a bowl and leave to cool.
Combine the Nutridian Coconut Nectar Syrup with the coconut milk mixture and distribute it between the cups of chilled sago pearls.
Coconut Syrup 3-Layer Tea
30ml Nutridian Coconut Nectar Syrup
2 tea bags(Ceylon Tea works best)
70ml Evaporated milk
Place the tea bags in boiling water for 15 minutes. Do not add milk.
Pour the Nutridian Coconut Nectar Syrup into a tall glass. Fill the glass with ice cubes.
Gently add the evaporated milk to the glass so it does not mix with the syrup below.
Dispose of the tea bags and gently add the tea to the glass. Pour gently so it does not mix with the milk layer below.
Serve as-is with the three distinct layers but add a stirrer or spoon. Advise them to stir well before drinking.