1. Cook DEL MONTE Sliced Pineapple in sugar for 3 minutes. Set aside.
2. Cook sago in water until tender. Add coconut milk, cassava, and pandan. Simmer until cassava is cooked. Add DEL MONTE Sliced Pineapple and sugar. Add coconut cream. Cook for 3 minutes.
Cassava should be thoroughly cooked. Cooked cassava will be fork tender and will turn translucent.
This recipe is high in vitamin C that helps resist infections and is necessary for collagen formation. It is also a source of iron that is needed for normal metabolism.