If you’ve ever wanted to dive into a dessert that feels like summer in a bowl, the Strawberry Sago Recipe is your new best friend. This delightful treat combines the chewy, tender bite of tapioca pearls with the vibrant freshness of strawberries, all swirled in creamy coconut milk and a touch of sweetened condensed milk. Every spoonful offers a perfect balance of textures and flavors, making it utterly irresistible and perfect for sharing with friends or indulging on your own.
Ingredients You’ll Need
Gathering your ingredients for this recipe is like assembling the perfect team—each one plays a vital role in creating that harmonious blend of taste, texture, and color that makes the Strawberry Sago Recipe so special.
- ½ cup small tapioca pearls: These pearls bring that signature chewy texture that makes sago so fun to eat.
- 3 cups chopped strawberries: Fresh sweetness and vibrant red color give the recipe a refreshing, fruity punch.
- 1 cup coconut milk (any type): Adds rich, creamy depth with a subtle tropical flair.
- 1 cup milk: Helps create a smooth, luscious base that balances the coconut’s richness.
- 1 tablespoon strawberry jam: Boosts the strawberry flavor and adds a natural sweetness with a bit of body.
- ¼ cup sweetened condensed milk: A sweet, creamy magic ingredient that ties everything together beautifully.
- 1 jar coconut jellies (nata de coco): These little jelly cubes add a delightful, chewy surprise that contrasts perfectly with the soft tapioca.
How to Make Strawberry Sago Recipe
Step 1: Cook the Tapioca Pearls
Start by bringing a medium pot of water to a rolling boil. Add your tapioca pearls and lower the heat to a gentle boil to avoid too much stirring that could break them apart. Cook these for about 25-30 minutes, until they turn fully translucent. Don’t worry if some still have white centers after this time — just keep simmering for a few more minutes. Keep an eye on the water level and add a bit more if the pearls begin to dry out or stick.
Step 2: Rinse and Drain
Once the tapioca pearls look perfectly translucent and tender, drain them using a colander and rinse with cold water to stop the cooking process. This ensures your pearls stay pleasantly chewy and not sticky. Transfer the pearls to a large mixing bowl, which will become the base of your dessert.
Step 3: Blend the Creamy Strawberry Mixture
In a blender, combine half of the chopped strawberries, coconut milk, regular milk, and strawberry jam. Blend these together until silky smooth. Pour this luscious liquid into the bowl with your tapioca pearls. The vibrant pink mixture will infuse flavor as you stir.
Step 4: Combine Remaining Ingredients
Next, gently fold in the rest of the chopped strawberries, the sweetened condensed milk, and the coconut jellies. Mixing these in last preserves their texture and freshness so every bite is loaded with sweet surprises. Your Strawberry Sago Recipe is now ready to enjoy immediately, or you can pop it into the fridge for an hour — chilling thickens and enhances the flavors.
How to Serve Strawberry Sago Recipe
Garnishes
To elevate your Strawberry Sago Recipe, try topping it off with a few fresh strawberry slices or even a sprig of mint for a pop of green. A dusting of toasted coconut flakes adds an extra layer of texture and a mild crunch that rounds out the dessert elegantly.
Side Dishes
This dessert shines brightest when paired with light, complementary dishes. Serve alongside simple grilled fruits or a scoop of vanilla ice cream for a sensational contrast between warm and cold, soft and firm. It’s also lovely after a flavorful Southeast Asian meal to cool and refresh your palate.
Creative Ways to Present
Turn this classic into a showstopper by serving your Strawberry Sago Recipe in clear glasses or small mason jars, so the layers of pearls, jellies, and strawberry cream are visible. You can also freeze the mixture in popsicle molds for a refreshing twist on a frozen treat, perfect for hot days.
Make Ahead and Storage
Storing Leftovers
Store any leftover Strawberry Sago Recipe in an airtight container in the refrigerator for up to two days. The tapioca pearls will continue to soak up some of the creamy mixture, which changes the texture slightly but keeps the dessert delicious and ready to enjoy the next day.
Freezing
Freezing isn’t ideal for this dessert because the texture of the tapioca and fresh strawberries can become mushy when thawed. If you want to keep some longer, store the tapioca separately from the fruits and liquids and combine them fresh after thawing.
Reheating
Reheating is not recommended for Strawberry Sago Recipe since it’s best enjoyed chilled or at room temperature. If you do prefer it warm, gently heat it in a saucepan over low heat and stir continuously, but keep in mind it may lose some of its unique texture and freshness.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Frozen strawberries work well in this recipe, especially if fresh ones are out of season. Just thaw them first and drain any excess liquid to keep your dessert from becoming too watery.
What can I substitute for coconut jellies?
If you can’t find nata de coco, diced lychee or jelly cubes made from fruit juice can be a fun alternative. They offer a similar chewy texture and a hint of sweetness.
Is this recipe gluten-free?
Yes! Tapioca pearls are naturally gluten-free, and when combined with the other ingredients in this recipe, Strawberry Sago Recipe is safe for those avoiding gluten.
Can I make this vegan?
Definitely. Just swap the milk and sweetened condensed milk for plant-based alternatives like almond or soy milk and vegan condensed milk to keep the creamy texture and sweetness intact.
How long does it take to cook tapioca pearls?
Cooking times can vary depending on the size of tapioca pearls, but for small pearls, 25-30 minutes usually does the trick until they’re translucent and chewy. Always test a few pearls before draining to make sure they have the perfect bite.
Final Thoughts
There’s something wonderfully comforting about a bowl of Strawberry Sago Recipe that feels both nostalgic and stylishly modern at the same time. Quick to throw together, endlessly versatile, and incredibly tasty, it’s bound to become your go-to dessert when you want something light, fresh, and fun. Give it a try and share the joy with those you care about—sweet moments like these are best savored slowly.
Print
Strawberry Sago Recipe
- Prep Time: 5 minutes
- Cook Time: 25-30 minutes
- Total Time: 30-35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
Strawberry Sago is a refreshing and delightful dessert made with small tapioca pearls cooked until translucent and combined with blended strawberries, coconut milk, and creamy milks. Enhanced with sweetened condensed milk and nata de coco for a chewy texture, this dessert is perfect served chilled, offering a tropical fruity treat that’s simple to prepare in about 30 minutes. Ideal for warm weather or as a light, satisfying finish to any meal.
Ingredients
Base Ingredients
- ½ cup small tapioca pearls
- 3 cups chopped strawberries
- 1 cup coconut milk (any type)
- 1 cup milk
- 1 tablespoon strawberry jam
- ¼ cup sweetened condensed milk
- 1 jar coconut jellies (nata de coco)
Instructions
- Cook Tapioca Pearls: Bring a medium pot of water to a boil. Add the tapioca pearls and reduce to a gentle boil. Cook for 25-30 minutes until the pearls become fully translucent, stirring occasionally. If they still have a white center, continue cooking a few minutes longer, adding more water as needed if the pearls do not change to transparent.
- Rinse and Drain: Once cooked, rinse the tapioca pearls under cold water to remove excess starch. Drain well and transfer them into a large bowl.
- Blend Strawberry Mixture: In a blender, combine half of the chopped strawberries with the coconut milk, regular milk, and strawberry jam. Blend until smooth to create a flavorful strawberry-coconut milk mixture.
- Mix Together: Pour the blended strawberry mixture into the bowl with the cooked tapioca pearls. Stir to combine evenly.
- Add Remaining Ingredients: Stir in the remaining chopped strawberries, sweetened condensed milk, and the coconut jellies (nata de coco) to add creaminess and chewy texture.
- Chill and Serve: You can enjoy the dessert immediately or refrigerate it for about an hour to serve chilled for a more refreshing taste.
Notes
- Make sure to cook tapioca pearls patiently until fully translucent to avoid a hard white center.
- Rinsing the cooked tapioca pearls under cold water helps prevent them from sticking together.
- Adjust sweetness by varying the amount of sweetened condensed milk or strawberry jam according to your preference.
- For a vegan option, substitute milk with plant-based milk alternatives.
- This dessert is best enjoyed chilled, but can also be served at room temperature if desired.
