Method

1. Using a small saucepan, whisk together coconut milk and salt. Simmer on medium low until steam is visible.
2. Fill empty coconut milk can halfway with water. Add tapioca starch and stir with whisk to dissolve. Add this mixture to saucepan and heat for 2-3 minutes. Stir occasionally to prevent burning.
3. Once mixture starts to thicken, add sugar and vanilla extract (optional). Continue to cook on low heat for additional 2-3 minutes or until thickened to desired consistency.
4. Allow to cool before pouring coconut sauce into heart-shaped moulds. Leave in freezer until just frozen.
5. Prepare mangoes by dicing into small cubes. Save ½ of mangoes chopped, and blend the rest into a purée.
6. Combine mango purée, milk, coconut milk, water and sugar.
7. Remove frozen coconut sauce from freezer. Cut frozen hearts in half and replace one half of heart with prepared mango mixture, saving any leftover mixture aside. Return to freezer.

Assembly

1. Place any remaining mango mixture into a pot and bring to boil.
2. Add AYAM™ sago dessert and a few pieces of chopped mango. Simmer for about a minute or until sago is warmed through. Remove from heat.
3. Place frozen half-half heart into middle of bowl and pour hot mango sago dessert around it.
4. Garnish with any leftover chopped mango pieces and enjoy!