Description
Strawberry sago is a chilled dessert made with soft tapioca pearls, fresh strawberries, and creamy coconut milk. Light, refreshing, and easy to prepare ahead, it’s a simple dessert that’s perfect for warm days and make-ahead serving.
Ingredients
For the Tapioca Pearls
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5 cups (1,182.94 g) water
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¾ cup (114 g) small tapioca pearls
For the Strawberry Mixture
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1 pound (453.59 g) strawberries, washed and stems removed
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4 tablespoons (80 g) sweetened condensed milk
For Assembly
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Cooked tapioca pearls
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Strawberry mixture
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1 pound (453.59 g) strawberries, diced
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12 ounces (340.2 g) nata de coco (coconut jelly), drained
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13½ ounces (400 g) canned coconut milk
Instructions
Cook the Tapioca Pearls
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Bring 5 cups of water to a rolling boil in a medium pot.
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Stir in the small tapioca pearls, reduce the heat slightly, and gently boil uncovered for 10 minutes, stirring occasionally.
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Turn off the heat, cover the pot, and let the tapioca sit for 10 minutes to finish cooking.
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If the pearls still have small white centers, cover and let sit for another 2–3 minutes until fully translucent.
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Transfer the cooked tapioca pearls to a fine mesh strainer and rinse thoroughly under cold water to stop cooking and remove excess starch. Set aside.
Make the Strawberry Mixture
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Add the strawberries and sweetened condensed milk to a blender.
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Blend for 15–30 seconds until smooth. Taste and adjust sweetness if needed.
Assemble the Strawberry Sago
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In a large bowl, combine the cooked tapioca pearls, strawberry mixture, diced strawberries, nata de coco, and coconut milk.
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Stir gently until everything is evenly combined.
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Divide into serving glasses and serve chilled. Add ice if desired.
Notes
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Rinsing the tapioca pearls is essential to prevent a gummy texture.
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Use ripe strawberries for the best flavor and natural sweetness.
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Chill for at least 30 minutes before serving for best texture.
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Store covered in the refrigerator for up to 2 days and stir gently before serving.