Sago with Coconut, Nectarine and Lemon Verbena Recipe

This heavenly flavour combination makes a gorgeous breakfast or a lovely dessert. If you can’t get hold of any lemon verbena, lemon balm makes a great substitute or, alternatively, mint or basil work well, too. Outside of nectarine season, blueberries make a lovely replacement.
Serves: 2–3
Ingredients
Method
- ¼ cup sago
- 200mL coconut cream
- ¾ cup water
- 10 leaves lemon verbena
- ½ tsp lime zest
- ½ tsp vanilla
- 2 nectarines, pitted & sliced
- 1–2 tsp maple syrup
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