Pineapple Trifle

From 1922:

Soak 1 cupful sago in 2 cupfuls cold water for 15 minutes, then add 1 tin pineapple chopped fine and 1 cupful sugar, finally adding enough hot water to make nice and thick. When cooked put in a wet mould and stand over-night. When ready to serve turn out and sprinkle with desiccated cocoanut and serve with cream.