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1. Place sago in a pan with 500ml water, simmer and cook until translucent and not overcooked
2. Strain and cool
3. Bring the ginger, sugar and 125ml water to a simmer and cook 5 minutes, strain and discard the ginger. Chill
4. When the syrup is cold, add the lychees
5. Lightly whisk the yoghurt with the icing sugar and fold in the tapioca
6. Serve the lychees topped with creamed tapioca
7. The lychees can be swapped for any suitable fruit, the yoghurt can be swapped with cream for a higher fat, creamier dessert