Strawberry Coconut Sago Pudding Recipe

If you’re craving a dessert that’s refreshingly sweet, a little bit playful, and downright satisfying, you’ve got to try this Strawberry Coconut Sago Pudding Recipe. It’s one of those treats that’s creamy, fruity, and just a tiny bit chewy—all at once! I love this recipe because it brings together fresh strawberries and creamy coconut milk with the fun texture of tapioca pearls and coconut jellies. Stick around, and I’ll walk you through every step to make it just right.

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Ingredients You’ll Need

To make this Strawberry Coconut Sago Pudding Recipe sing, you want to focus on fresh, ripe strawberries and good-quality coconut milk. The tapioca pearls bring that signature sago sweetness and texture, and the coconut jelly (nata de coco) adds a pleasant chew that elevates the pudding. Shopping tip: grab firm coconut jellies that don’t feel too soft or watery.

• Fresh strawberries: Choose ripe, juicy ones for natural sweetness; if they’re a bit tart, you might want to add a little more sugar later.
• Coconut milk: Full-fat coconut milk works best for rich creaminess and authentic flavor.
• Granulated sugar: Adjust the amount depending on how sweet your strawberries are.
• Small tapioca pearls: Look for the tiny ones often labeled as “sago” pearls for that classic chewy texture.
• Coconut jellies (nata de coco): These add a delightful wiggle and subtle sweetness—don’t skip them!

Variations

One of my favorite things about this Strawberry Coconut Sago Pudding Recipe is how flexible it is. Whether you want to amp up the fruity flavor, make it vegan-friendly, or add some texture twists, there’s room for your personal touch.

• Tropical Mix-Up: Sometimes I toss in mango chunks or kiwi for an even more tropical vibe—it’s like a mini fruit party in your bowl.
• Lower Sugar: If you prefer, swap granulated sugar for a natural sweetener like maple syrup or honey; just be mindful of the flavor balance.
• Dairy-Free Plus: Using coconut milk already makes this dairy-free, but if you want to try almond or oat milk, that works too, though it changes the taste slightly.
• Extra Chew: Adding popping boba or little jelly cubes is a twist my kids go wild for when we have guests.

How to Make Strawberry Coconut Sago Pudding Recipe

Step 1: Blend the Strawberry Coconut Base

Start by blending half of your diced strawberries with the coconut milk and sugar. I love this part because it smells like pure summer. Taste the blend and adjust the sugar if needed — remember, strawberries vary in sweetness, so this step helps you get it just right. Pour this smooth, fragrant mixture into your serving bowl and pop it in the fridge to chill while you cook the tapioca pearls.

Step 2: Cook the Tapioca Pearls

Fill a large pot with lots of water—trust me, more than you think you need—and bring it to a rolling boil. Add in the tapioca pearls and stir gently. They need to boil uncovered for about 10 minutes. Stir occasionally so they don’t stick together or clump up. Then, turn off the heat, cover the pot, and let them steam for another 10 minutes until they’re nice and translucent. They should have that perfect chewy bite.

Step 3: Drain and Rinse the Tapioca Pearls

Drain your pearls in a fine mesh sieve and give them a good rinse with cold water. This stops the cooking process and washes away any excess starch that would make the pearls gummy. If you’re not adding them to the pudding immediately, keep them submerged in cold water so they don’t harden or stick together.

Step 4: Combine and Chill

Mix the cooked tapioca pearls into your chilled strawberry coconut base along with the remaining diced strawberries and those chewy coconut jellies. Stir everything gently so it blends together but keeps all that lovely texture contrast. You can thin out the pudding with a little water if it’s too thick for your taste. Then chill it again or serve cold right away—either way, it’s super refreshing.

How to Serve Strawberry Coconut Sago Pudding Recipe

Garnishes

I love topping mine with a few fresh strawberry slices to echo that fruity brightness, plus a sprinkle of toasted coconut flakes for crunch and an extra coconutty aroma. Sometimes a small sprig of fresh mint adds a pop of color and freshness, making it almost too pretty to dig in—almost!

Side Dishes

This pudding works beautifully as a light dessert after a spicy meal—think Thai or Vietnamese cuisine. It also pairs well with simple green teas or even a lychee iced tea to keep things cool and refreshing.

Creative Ways to Present

For special occasions, I’ve served this in clear glass jars layered with extra strawberries and a drizzle of coconut cream on top. Adding edible flowers has wowed my guests before. It’s such a fun dessert that looks as good as it tastes—perfect for summer parties or a cozy family dinner.

Make Ahead and Storage

Storing Leftovers

Cover any leftovers tightly and store them in the fridge for up to 3 days. Just a heads-up: the pudding thickens the longer it sits, so give it a good stir and add a splash of water or coconut milk to loosen it back up before serving again.

Freezing

Freezing isn’t my go-to for this recipe because the tapioca pearls and fresh strawberries can lose their texture after thawing. But if you want to freeze, do so without the pearls and fruit, then add them fresh after thawing the coconut base.

Reheating

This pudding is best enjoyed cold or at room temperature, so I usually don’t reheat it. Just let it sit out for 10-15 minutes if it’s too cold from the fridge before digging in, or add a little coconut milk to refresh its creaminess.

FAQs

Final Thoughts

This Strawberry Coconut Sago Pudding Recipe is such a gem in my kitchen rotation—I love how it feels special yet easy and approachable. Whether as a light dessert on a warm evening or a cheerful treat to brighten your day, it always hits the spot. I encourage you to give it a try, play around with the add-ins you love, and make it your own. Trust me, your taste buds and anyone you share it with will thank you.

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