Description
Strawberry Sago is a refreshing and creamy dessert featuring small tapioca pearls cooked to perfection and combined with a smooth blend of fresh strawberries, rich coconut milk, and sweet coconut jellies. This chilled pudding offers a delightful balance of fruity sweetness and tropical creaminess, perfect for cooling down on a warm day.
Ingredients
Scale
Fruit & Coconut Blend
- 600 g fresh strawberries, finely diced
- 400 g coconut milk (1 can)
- 50 g granulated sugar, adjust to taste
Tapioca & Add-ins
- 150 g small tapioca pearls
- 225 g coconut jellies (coconut gel or nata de coco), drained
Instructions
- Blend: In a blender, combine 300 g (half) of the diced strawberries with the coconut milk and granulated sugar. Blend until the mixture is smooth. Taste and add more sugar if desired. Pour the blended mixture into a large serving bowl. Chill the mixture in the refrigerator while preparing the tapioca pearls.
- Cook Tapioca Pearls: Fill a medium-sized pot almost full with water and bring it to a rolling boil on the stovetop. Add the tapioca pearls and stir to prevent sticking. Boil uncovered for 10 minutes, stirring occasionally to keep the pearls separated. Remove the pot from heat, cover, and let the pearls steam for another 10 minutes until they become translucent throughout.
- Drain and Rinse: Transfer the tapioca pearls into a large fine mesh sieve to drain the cooking water. Rinse the pearls thoroughly under cold running water to halt the cooking process and wash away excess starch. If not used immediately, keep the pearls submerged in cold water to prevent clumping.
- Mix Ingredients: Drain the tapioca pearls if submerged, then add them to the chilled strawberry and coconut milk mixture. Add the remaining diced strawberries and the drained coconut jellies to the bowl. Stir gently to combine all the ingredients. If the pudding is too thick, add water to reach your preferred consistency.
- Serve: Chill further as needed and serve cold, optionally with ice on hot days or accompanied by additional fresh fruits or jellies.
Notes
- Cooking Tapioca Pearls: Use a large pot with plenty of water to prevent the pearls from sticking and to dilute the starch released during cooking.
- Sugar Amount: Adjust sugar based on the sweetness of your strawberries, starting with 50 g and increasing up to 100 g if berries are sour.
- Storage: Store the strawberry sago covered in the refrigerator for up to 3 days. It will thicken over time—stir in water before serving to adjust consistency.
- Additional Add-ins: Feel free to add other jellies, popping boba, fresh fruits, or ice for extra texture and flavor.
- Process Tip: Adding the blended strawberry mixture into the bowl first helps with quick cleanup.
Nutrition
- Serving Size: 1 serving (approx. 150 g)
- Calories: 180
- Sugar: 14 g
- Sodium: 20 mg
- Fat: 7 g
- Saturated Fat: 6 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 1.5 g
- Cholesterol: 0 mg
