This traditional Southeast Asian dessert, popular in Malaysia and Indonesia, is rich and creamy, made by cooking durian flesh in coconut milk, sugar, and sometimes pandan leaves for that extra fragrance.

But Khalil adds a twist with sago, giving it a smooth, slightly firm texture, similar to panna cotta. It’s a new spin on an old favorite, and trust us, you’ll love it.

Note: Depending on your taste preference, mix both fresh and coconut milk together!