An easy recipe to celebrate the arrival of spring and the return of garden mint.

These pretty desserts are quick and easy to make and are perfect for this time of year as the weather warms up and the mint in your garden springs back into life. If you’d rather, you can make the salsa using pineapple or mango. You can also pour a little of the remaining coconut cream over the desserts before serving for some extra creaminess.

COCONUT, VANILLA & BROWN SUGAR SAGO WITH MELON SALSA

Serves 6

For the sago

• ¾ cup sago
• 1 1/2 400ml cans coconut cream
• 1 ¾ cups water
• 1/3 cup brown sugar, packed
• 1 vanilla bean pod (or use 1 teaspoon vanilla bean paste)

For the melon salsa

• ½ melon (honeydew, prince or rock)
• 1 tablespoon brown sugar
• 1 teaspoon freshly grated ginger
• Handful mint leaves, shredded

Put the sago, coconut cream, water and brown sugar into pot. Split the vanilla bean in half lengthways and add to the pot along with a pinch of sea salt. Leave to sit for 30 minutes. Over a medium-high heat bring the sago to the boil, stirring continuously to prevent the sago from forming clumps. Once boiling, reduce the heat to a simmer and cook for 10 minutes, stirring from time to time. Remove from the heat and cool slightly before dividing between six dishes. Refrigerate for two hours.

Peel and dice the melon and put into a bowl along with the brown sugar and ginger. Stir well and leave to sit for half an hour or so that it creates a bit of a syrup.

Remove the sago from the fridge and top with the melon and the shredded mint before serving.