Strawberry Coconut Sago Pudding Recipe

If you’re craving a dessert that feels like a tropical vacation in a bowl, you’re going to love this Strawberry Coconut Sago Pudding Recipe. It’s this dreamy, refreshing treat that’s creamy, slightly sweet, and packed with fun textures from tender tapioca pearls and chewy coconut jellies. I absolutely love how this turns out — especially on warm days when something cold and fruity hits the spot perfectly. Stick around, I’ll walk you through every step so you nail it the first time!

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Ingredients You’ll Need

Each ingredient in this Strawberry Coconut Sago Pudding Recipe plays a starring role to create that creamy, fruity goodness. When shopping, pick the freshest strawberries you can find—they really make a difference. Also, grab small tapioca pearls because they cook quickly and give that perfect chewy texture.

• Fresh strawberries: Try to find bright, ripe berries for the sweetest flavor; washing and dicing them nicely makes mixing easier.
• Coconut milk: Use full-fat canned coconut milk for richness and a luscious mouthfeel.
• Granulated sugar: Sweetness level depends on your berries, so start with less and add more if needed.
• Small tapioca pearls: These need plenty of boiling water and care to cook to the right softness without turning gummy.
• Coconut jellies (nata de coco): These add a chewy texture and a subtle coconut flavor that balances well with the pudding.

Variations

I love tweaking this Strawberry Coconut Sago Pudding Recipe depending on seasons or what’s in my kitchen. It’s so versatile, you might find yourself trying out fun combos that totally surprise you in a good way!

• Swap fruits: Once, I tried mango instead of strawberries during summer and it was a tropical dream come true—super sweet and silky!
• Dairy-free options: This recipe is naturally dairy-free, but you can add a splash of almond milk if you want a lighter coconut flavor.
• Add some zing: A little lime zest or juice stirred in at the end gives a nice fresh kick to balance the richness.
• Extra textures: Try adding popping boba or crushed nuts for an unexpected crunchy surprise.

How to Make Strawberry Coconut Sago Pudding Recipe

Step 1: Blend Your Strawberry Coconut Base

Start by adding half your diced strawberries, coconut milk, and granulated sugar into a blender. Blend everything until smooth—this is the creamy, dreamy base of your pudding. Taste it and adjust the sugar if your berries aren’t super sweet. Pour this luscious mixture into a large bowl and pop it in the fridge to chill while you work on the tapioca pearls. Trust me, this step makes your pudding extra vibrant and fresh.

Step 2: Cook the Tapioca Pearls Just Right

Fill a large pot almost to the brim with water and bring it to a rolling boil. Add your tapioca pearls and give them a gentle stir so they don’t stick. Let them boil uncovered for 10 minutes, stirring occasionally. Then, turn off the heat but keep the pot covered, allowing the pearls to steam for another 10 minutes. You’ll know they’re ready when they turn translucent all the way through—no chalky centers! This method keeps them perfectly chewy but not gummy.

Step 3: Drain and Rinse to Stop Cooking

Pour the pearls into a fine mesh sieve and rinse them under cold running water. This stops the cooking process right away and washes away excess starch that can make your pudding too thick or gummy. If you’re not assembling immediately, keep the pearls submerged in cold water so they stay separated and fresh. Otherwise, drain well before mixing.

Step 4: Mix It All Together for a Perfect Finish

Now for the fun part—fold in the remaining diced strawberries, coconut jellies, and of course, your perfectly cooked tapioca pearls into that chilled coconut-strawberry base. If you find the pudding too thick, simply add a little cold water until it reaches your preferred consistency. Stir gently, serve chilled, and enjoy that harmonious blend of creamy sweetness and chewy textures!

How to Serve Strawberry Coconut Sago Pudding Recipe

Garnishes

I love to sprinkle a few whole fresh strawberry slices on top and add a small mint leaf for a pop of color and a hint of freshness. Sometimes, I also add toasted shredded coconut for an extra layer of flavor and a touch of crunch that pairs wonderfully with the pudding’s creaminess.

Side Dishes

This pudding is fantastic on its own, but if you’re serving it as part of a bigger meal, I enjoy it alongside light summer eats like grilled fish tacos or fresh spring rolls. The cool, creamy pudding is a beautiful contrast to those vibrant, savory dishes.

Creative Ways to Present

For a special occasion, I’ve layered this pudding in clear glasses with extra coconut jellies and sliced strawberries between the layers—kind of like a fancy trifle. It looks stunning and makes for an impressive dessert presentation that your guests will rave about.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers covered tightly in a container in the fridge, and they stay good for up to 3 days. The pudding will thicken in the fridge, so just stir in a little cold water before serving again to loosen it up and bring back that silky texture.

Freezing

Freezing isn’t ideal for this pudding because the tapioca pearls can change texture and become hard or mushy after thawing. I recommend enjoying it fresh or storing in the fridge for best results.

Reheating

This pudding is best enjoyed cold, but if you want to warm it slightly, gently heat it in a microwave-safe bowl for about 10–15 seconds—just enough to take the chill off without losing the pearls’ chewy texture or the smoothness of the coconut mixture.

FAQs

Final Thoughts

This Strawberry Coconut Sago Pudding Recipe has become one of my go-to desserts when I want something light but satisfying. It feels fancy enough to serve to guests but is easy enough for a quick sweet treat after dinner. I really hope you give it a try—you’ll soon see why my family goes crazy for it! Plus, playing around with the textures and flavors is half the fun in the kitchen. Enjoy every spoonful!

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