Schwe Yin Aye (Coconut Cream Sherbet)

Ingredients :

1. 1/4 ounce dry seaweed agar
2. 1 can coconut milk
3. 1 cup raw sago or tapioca
4. 1 cup Sugar
5. 3 cups cooked rice flour droplets (optional)
6. crushed ice

Direction :

1. Soak the seaweed agar in water and set aside. Dilute coconut milk by cooking it over low heat for 10–15 minutes. Pour into a jar and set aside.
2. Wash sago and boil in 4 cups water. Boil sago until transparent. Pour sago in a tray and let it cool and set.
3. Wash agar and cut into 1-inch lengths. Dissolve Sugar in coconut milk and let it chill.
4. To serve, fill glasses with the sweetened coconut milk, 2-3 tablespoons of rice droplets (optional) andsago, agar strips and crushed ice.