Sagu di Festa di San Giuseppe

1In a saucepan, combine the coconut milk (2 cups) and almond milk (1 cup) over medium heat. Split the vanilla bean (1) lengthwise, scrape the seeds, and add both the seeds and pod to the milk mixture.

2Bring the milk mixture to a simmer, then add the sago pearls (1 cup). Stir occasionally to prevent sticking for about 20 minutes, or until the sago pearls (1 cup) are cooked and transparent.

3Stir in the sugar (½ cup) and continue cooking for an additional 5 minutes, allowing the mixture to thicken slightly.

4Remove the vanilla bean (1) pod and discard it. Transfer the sagu di festa di San Giuseppe to serving bowls or glasses.

5Let the dessert cool to room temperature, then refrigerate for at least 2 hours to chill and set.

6Before serving, garnish with toasted almond slivers (¼ cup) and chopped pistachios (¼ cup) for added crunch and flavor.