INGREDIENTS

1-410 ml Angel Evaporada
4 cups water
1 cup uncooked sago
¼ cup cocoa powder
1 tsp coffee powder
1 cup sugar
whipped cream for topping, optional

PROCEDURE

1. Boil 4 cups water in a saucepan. Add sago and cook for about 20 to 25 minutes with occasional stirring.
2. Meanwhile in a bowl, whisk together Angel Evaporada, cocoa powder, coffee and sugar until cocoa powder and sugar are completely dissolved.
3. Pour mixture into saucepan with the sago and stir well.
4. Remove from heat and allow to cool until thickened.
5. Pour into small bowls or cups and serve with whipped cream on top, if desired.