I love how this dessert brings together creamy coconut milk, juicy strawberries, chewy tapioca pearls, and fun coconut jellies into a light, refreshing treat that requires zero baking—just chill and serve.
Why I’ll Love This Recipe
I’m drawn to how effortlessly this is made yet feels so elegant—a blend of textures and flavors: smooth puree, bouncy pearls, fruity bursts, and chewy jelly. On warm days or when I’d rather not bake, this no-fuss dessert feels like a perfect cool-down and crowd-pleaser.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I use:
-
Fresh strawberries, finely diced
-
Coconut milk (from a can)
-
Granulated sugar (adjust based on strawberry sweetness)
-
Small tapioca pearls (as a stand-in for traditional sago)
-
Coconut jellies (also known as nata de coco), drained
directions
I start by blending half of the diced strawberries with coconut milk and sugar until smooth, then chill that mixture while cooking the tapioca pearls. I cook the pearls in plenty of boiling water for 10 minutes, then let them steam—covered—for another 10, until translucent. Once done, I rinse them under cold water to stop cooking and reduce stickiness.
Next, I stir the cooled pearls into the chilled strawberry blend, add the remaining diced strawberries and coconut jellies, and mix well. If needed, I thin it with water or more coconut milk before serving cold.
Servings and timing
The full recipe yields about 8 servings, with about 20 minutes prep and 20 minutes cook time, for a total of around 40 minutes.
Variations
I sometimes tweak it by experimenting with different add-ins—like popping boba, fresh mango, or even popping jellies—for extra texture and flavor.
storage/reheating
I store leftover strawberry sago in an airtight container in the fridge for up to 3 days. If it thickens over time, I simply stir in a splash of water or coconut milk to loosen the consistency before serving again.
FAQs
Can I use sweetened condensed milk instead of sugar?
Absolutely! Some variations use sweetened condensed milk for a richer, sweeter finish. It’ll make the pudding creamier, too.
Is tapioca okay to use instead of sago pearls?
Yes—tapioca pearls are a common, accessible substitute that delivers nearly identical texture and works wonderfully in modern sago recipes.
How do I keep the pearls from clumping or turning mushy?
I drain them well and rinse with cold water right after cooking. That stops the cooking process and removes surface starch that makes them sticky.
Can I make this ahead of time?
Definitely—it’s one of my go-to make-ahead desserts. Just chill it, then give it a stir and maybe add a splash of coconut milk or water before serving to adjust the texture.
Any tips for adjusting sweetness?
Taste the strawberry-coconut blend first—that helps me decide whether to add more sugar, condensed milk, or adjust with fresh strawberries. It’s easy to tweak until it’s just right.
Conclusion
I adore how Strawberry Sago is simple to make yet rich in texture and flavor. It’s fresh, creamy, and comforting all at once—especially great when I want dessert without turning on the oven. Whether serving at a gathering or just treating myself, it always hits the spot.
Print
Strawberry Sago
- Total Time: 55 minutes
- Yield: 4 servings
Description
A refreshing Asian-inspired dessert made with chewy tapioca pearls, fresh strawberries, and creamy coconut milk, perfect for cooling down on warm days.
Ingredients
1/2 cup small tapioca pearls (sago)
2 cups water (for boiling sago)
1 cup fresh strawberries, hulled and chopped
2 tablespoons sugar (adjust to taste)
1/2 cup coconut milk
1/4 cup condensed milk (optional, for extra sweetness)
Ice cubes, for serving
Instructions
Bring 2 cups of water to a boil in a medium pot. Add the tapioca pearls and cook over medium heat, stirring occasionally, for 10–12 minutes until the pearls become mostly translucent.
Turn off the heat, cover the pot, and let sit for 5 minutes to fully soften. Drain and rinse the pearls under cold water to remove excess starch.
In a blender, combine strawberries and sugar, blending until smooth.
In a large bowl, mix the strawberry puree with coconut milk and condensed milk (if using).
Stir in the cooked tapioca pearls until evenly combined.
Chill in the refrigerator for at least 30 minutes or serve immediately over ice.
- Prep Time: 10 minutes
- Chill Time:: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
