Description
Strawberry Sago is a refreshing and delightful dessert featuring sweet, blended strawberries combined with creamy coconut milk, chewy tapioca pearls, and refreshing coconut jellies. This easy-to-make pudding is perfect for hot days and offers a pleasant mix of textures and tropical flavors, chilled to perfection.
Ingredients
Scale
Strawberry 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: In a blender, combine half (300g) of the diced strawberries with the coconut milk and sugar. Blend until smooth, then taste and add more sugar if needed. Pour this strawberry-coconut mixture into a large serving bowl and chill in the refrigerator while cooking the tapioca pearls.
- Cook Tapioca Pearls: Fill a medium-sized pot with plenty of water and bring it to a boil over medium-high heat. Add the tapioca pearls and stir gently to prevent sticking. Boil uncovered for 10 minutes, stirring occasionally. Then remove from heat, cover the pot, and let the pearls steam for another 10 minutes until they become fully translucent.
- Drain: Pour the cooked tapioca pearls into a fine mesh sieve to drain the water. Rinse thoroughly with cold water to halt cooking and remove excess starch. If not using immediately, keep the tapioca pearls submerged in cold water to prevent clumping. Otherwise, drain and add them to the chilled strawberry mixture.
- Mix: Add the remaining diced strawberries and the drained coconut jellies into the bowl with the strawberry-coconut mixture and tapioca pearls. Stir gently to combine all ingredients evenly. Adjust consistency by adding water if desired. Serve the strawberry sago pudding cold for best flavor and texture.
Notes
- Cooking Tapioca Pearls: Use a large pot with ample water to prevent the pearls from sticking and to keep the water from becoming too thick and starchy during boiling.
- Sugar Adjustment: The sweetness depends on your strawberries. Use 50g sugar for ripe, sweet strawberries or increase to 100g for sourer berries.
- Storage: Keep the dessert covered in the fridge for up to 3 days. It will thicken over time; stir in water to adjust the consistency before serving again.
- Additional Add-ins: Customize with other jellies, popping boba, fresh fruits, or ice cubes for a cooler treat.
- Preparation Tip: Blend the strawberry mixture first and pour into the bowl to clean the blender immediately, then proceed with cooking tapioca pearls.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 180 kcal
- Sugar: 16 g
- Sodium: 15 mg
- Fat: 7 g
- Saturated Fat: 6 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
