Strawberry Sago with Coconut Milk and Tapioca Pearls Recipe
This refreshing Strawberry Sago recipe combines fresh strawberries, creamy coconut milk, and chewy tapioca pearls to create a delightful dessert perfect for warm days. The mixture of fruity, milky, and chewy textures offers a unique and satisfying treat that's easy to prepare and enjoy cold.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Main Ingredients
- 600 g fresh strawberries, finely diced
- 400 g coconut milk (1 can)
- 50 g granulated sugar, adjust to taste
- 150 g small tapioca pearls
- 225 g coconut jellies (coconut gel or nata de coco), drained
Instructions
- Blend: To a blender, add 300 g (half) of your diced strawberries. Add the coconut milk and sugar and blend until smooth. Taste and add more sugar if needed. Pour the mixture into a large serving bowl. Chill the mixture in the fridge while you cook the tapioca pearls.
- Cook Tapioca Pearls: Fill a medium pot almost full with water and bring it to a boil on the stovetop. Once boiling, add the tapioca pearls and give it a stir. Boil uncovered for 10 minutes, stirring occasionally. Remove the pot from heat, cover, and let it steam for another 10 minutes until the tapioca pearls are translucent all the way through.
- Drain: Pour the tapioca pearls into a large fine mesh sieve to drain the water. Rinse thoroughly with cold water to stop the cooking process and remove excess starch. If not using immediately, keep them submerged in cold water; otherwise, drain and add into the chilled strawberry mixture.
- Mix: Add the remaining diced strawberries, coconut jellies, and any other preferred add-ins. Stir well to combine. Add water as needed to thin the consistency of the pudding. Serve cold for best enjoyment.
Notes
- Adjust the amount of sugar according to the sweetness of your strawberries and personal preference.
- For extra texture, you can add small jelly cubes or other fresh fruits.
- If tapioca pearls become too firm after refrigeration, soak them briefly in warm water before serving to soften.
- Use full-fat coconut milk for a creamier texture; light coconut milk works if you prefer a lighter dessert.
- Ensure tapioca pearls are cooked until fully translucent to avoid a chalky or hard bite.
