Description
Strawberry Sago is a refreshing and delightful dessert featuring a blend of fresh strawberries, creamy coconut milk, chewy tapioca pearls, and sweet coconut jellies. This chilled pudding is perfect for hot days, combining smooth, fruity, and textured elements for a satisfying treat that’s easy to prepare.
Ingredients
Scale
Fruit and Coconut Mixture
- 600 g fresh strawberries, finely diced
- 400 g coconut milk (1 can)
- 50 g granulated sugar, adjust to taste
Tapioca Pearls
- 150 g small tapioca pearls
Add-ins
- 225 g coconut jellies (coconut gel or nata de coco), drained
Instructions
- Blend the Strawberry Mixture: Place 300 g (half) of the diced strawberries into a blender along with the coconut milk and granulated sugar. Blend until smooth. Taste and adjust sweetness by adding more sugar if needed. Pour the blended mixture into a large serving bowl and chill it in the refrigerator while preparing the tapioca pearls.
- Cook the Tapioca Pearls: Fill a medium pot almost full with water and bring it to a boil on the stovetop. Once boiling, add the tapioca pearls and stir to prevent sticking. Boil uncovered for 10 minutes, stirring occasionally. Remove from heat, cover the pot, and let the pearls steam for another 10 minutes until they become translucent.
- Drain and Rinse Pearls: Pour the cooked tapioca pearls into a large fine mesh sieve to drain the water. Rinse thoroughly with cold water to stop cooking and remove excess starch. If not using immediately, keep the pearls submerged in cold water to prevent sticking.
- Combine and Serve: Drain the tapioca pearls and add them to the chilled strawberry and coconut milk mixture. Then add the remaining diced strawberries and the drained coconut jellies. Stir everything gently to combine. Adjust the consistency by adding water if desired. Serve the strawberry sago chilled.
Notes
- Cooking Tapioca Pearls: Use plenty of water when boiling the pearls to prevent them from sticking together and to dilute released starch, avoiding a gooey texture.
- Sugar Adjustment: Sweetness depends on the ripeness of your strawberries. Use 50 g sugar for ripe, sweet strawberries or increase up to 100 g for more sour berries.
- Storage: Store in the refrigerator covered for up to 3 days. The pudding will thicken over time, so stir in water to reach desired consistency before serving later.
- Other Add-ins: Feel free to add other jellies, popping boba, fresh fruits, or ice to customize your dessert.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 20 mg
- Fat: 7 g
- Saturated Fat: 6 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
