1 cup pearl barley
1/2 cup sugar
3/4 cup grated coconut
Boil the barley until soft but not mushy, you need them to be soft but whole.
When they are soft, drain away any water that is left.
Place the boiled barley in a serving bowl, then cover with a layer of the grated coconut followed by a layer of sugar.
The ngano is ready to be served.
You can reduce the amount of sugar and coconut if you want.