Introduction

Strawberry Sago is a refreshing and creamy dessert that perfectly combines the sweetness of fresh strawberries with the smooth texture of coconut milk and chewy tapioca pearls. This delightful treat is perfect for warm days or as a light finish to any meal.

A clear glass filled with a creamy pink drink containing many small red tapioca pearls evenly spread throughout. Inside the drink, there are small cubes of a pale purple jelly and chunks of fresh red strawberry pieces. The drink is topped with a few ice cubes. A wooden stick is placed inside the glass, leaning out to the left side. The glass sits on a wooden coaster shaped like a flower, all set on a surface with white marbled texture. In the background, another glass of the same drink is slightly blurred, along with red strawberries and a white pot with green leaves. photo taken with an iphone --ar 4:5 --v 7

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 (nata de coco), drained

Instructions

Step 1: In a blender, combine 300 g of the diced strawberries, coconut milk, and sugar. Blend until smooth. Taste and add more sugar if desired. Pour this mixture into a large serving bowl and chill in the fridge while you prepare the tapioca pearls.
Step 2: Bring a medium pot filled almost to the top with water to a boil. Add the tapioca pearls and stir. Boil uncovered for 10 minutes, stirring occasionally, then remove from heat. Cover the pot and let the pearls steam for another 10 minutes until they become translucent throughout.
Step 3: Drain the tapioca pearls using a fine mesh sieve. Rinse thoroughly with cold water to stop cooking and remove excess starch. If not using immediately, keep the pearls submerged in cold water to prevent sticking. Otherwise, drain well and add them to the chilled strawberry and coconut milk mixture.
Step 4: Gently fold in the remaining diced strawberries and the drained coconut jellies. Stir to combine all ingredients evenly. If the pudding is too thick, add a little water to reach your preferred consistency. Serve cold and enjoy.

Tips & Variations

For extra flavor, add a splash of vanilla extract or a squeeze of lime juice to the coconut milk mixture before blending.
Swap out the coconut jellies for diced lychee or mango for a fruity twist.
If fresh strawberries are not in season, frozen strawberries can be used—just thaw and drain before dicing.

Storage

Store the strawberry sago in an airtight container in the refrigerator for up to 2 days. Because the tapioca pearls can harden over time, it’s best enjoyed fresh. If it thickens when chilled, stir in a little water or coconut milk before serving to restore the creamy texture.

How to Serve

A clear glass bowl filled with a creamy, pink mixture made of small, translucent tapioca pearls and diced fruit pieces in shades of red, white, and light orange. The mixture looks thick and smooth, with tapioca pearls giving a dotted texture throughout. A black ladle is scooping up some of the mixture, showing the layers of pink cream, small round pearls, and colorful fruit chunks all together. The bowl is set on a white marbled surface with soft, natural light highlighting the creamy texture and vibrant colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make strawberry sago ahead of time?

Yes, you can prepare the mixture a few hours in advance, but it’s best to add the tapioca pearls just before serving to maintain their chewy texture.

What can I use if I can’t find tapioca pearls?

Small sago pearls are ideal, but if unavailable, you can try tiny cooked tapioca or even tiny cooked rice pearls, though the texture may differ slightly.