Inspired living

Sago with Coconut, Nectarine and Lemon Verbena Recipe

Sago with Coconut, Nectarine and Lemon Verbena Recipe

Credit: Meg Thompson

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



  • 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
  1. Into small saucepan add sago, coconut cream, water, lemon verbena, lime zest and vanilla and allow to sit for 25 mins.
  2. Slice 1 nectarine and add to mix.
  3. Place over medium heat and bring to boil, then reduce heat to simmer and cook for 15 mins, or until sago is transparent.
  4. Remove from heat and stir through 1 tsp maple syrup and taste, adding second tbsp if necessary.
  5. Transfer to jar with lid, removing leaves if preferred, and place in fridge to cool completely (up to an hour).
  6. Top with remaining nectarine and extra maple syrup if desired.


Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.