Sago Coconut Milk Pudding

1 cup sago or tapioca seeds

about 4 cups water
1 cup coconut milk

1/2 cup sugar

2" fresh or dried pandan leaves optional

cashews and raisins

Boil the sago seeds in medium high heat, stirring occasionally until it is transparent  about 10 to 15 minutes. Strain the seeds into a fine colander and run it under tap water and discard the water. 

In another pan heat the sugar and pandan leaves with the coconut milk. Add the boiled sago seeds little bit at a time to the coconut milk and stir it until it becomes thick. Add cashews and raisins and remove from heat. This pudding can be served warm or made a head of time and served cold.

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