Place sweet potatoes and water in a medium-sized pan and bring to the boil. Add pandan leaf.

Add pearl sago and continue cooking, stirring every now and then until sago is transparent or about 10 minutes.

Add the sugar and stir until dissolved before adding the salt and coconut milk.

Add cream styled corn, allow mixture to come back to the boil, stirring constantly over medium heat to prevent the coconut from curdling.

Simmer for two to three minutes before taking pan off the heat.

Serve either warm or chilled as a tea time treat or dessert.

Garnish with mango and crushed peanut.