Strawberry Sago with Coconut Jelly Recipe

Introduction

Strawberry Sago is a refreshing and creamy dessert that combines the sweetness of fresh strawberries with chewy tapioca pearls and smooth coconut milk. Perfect for warm days, this vibrant treat is easy to prepare and delightfully satisfying.

Ingredients

• 600 g fresh strawberries (finely diced)
• 400 g coconut milk (1 can)
• 50 g granulated sugar (adjust to taste)
• 150 g small tapioca pearls
• 225 g coconut jellies (also called coconut gel or nata de coco, drained)

Instructions

1. Step 1: Blend half of the diced strawberries (300 g) with the coconut milk and sugar until smooth. Taste and adjust the sweetness if needed. Pour the mixture into a large serving bowl and chill in the refrigerator while cooking the tapioca pearls.
2. Step 2: Bring a large pot of water to a boil. Add the tapioca pearls and stir to prevent sticking. Boil uncovered for 10 minutes, stirring occasionally.
3. Step 3: Remove the pot from heat, cover, and let the tapioca pearls steam for another 10 minutes until they turn translucent.
4. Step 4: Drain the tapioca pearls in a fine mesh sieve and rinse thoroughly with cold water to stop the cooking. Keep them submerged in cold water if not using immediately; otherwise, drain well.
5. Step 5: Add the remaining diced strawberries, coconut jellies, and any other preferred add-ins to the chilled strawberry-coconut mixture. Stir to combine.
6. Step 6: Thin the pudding with water to your desired consistency and serve cold.

Tips & Variations

• Use chilled coconut milk for a creamier texture and extra flavor.
• Substitute fresh strawberries with other berries or tropical fruits like mango for a different twist.
• Add a splash of vanilla extract or rose water for enhanced aroma.
• For a vegan-friendly option, ensure the sugar used is plant-based.

Storage

Store the prepared strawberry sago in an airtight container in the refrigerator for up to 2 days. Stir well before serving. Tapioca pearls tend to harden over time, so it’s best enjoyed fresh. If stored separately, keep tapioca pearls in cold water to maintain their chewiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried tapioca pearls instead of fresh ones?

Yes, dried small tapioca pearls are commonly used. Just follow the cooking instructions carefully until they become translucent and tender.

How do I know when the tapioca pearls are fully cooked?

Tapioca pearls are fully cooked when they become translucent and have a soft, chewy texture with no hard white centers.

Strawberry Sago with Coconut Jelly Recipe

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★★★★★

4.6 from 105 reviews

• Author: Lana
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Strawberry Sago is a refreshing and delightful dessert combining the natural sweetness of fresh strawberries with creamy coconut milk and chewy tapioca pearls. This chilled pudding is perfect for warm weather, offering a unique texture with coconut jellies and a smooth, fruity coconut base.

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Ingredients

Scale 1x2x3x

Fruit

• 600 g fresh strawberries (finely diced)

Liquid & Sweetener

• 400 g coconut milk (1 can)
• 50 g granulated sugar (adjust to taste)

Starches & Jellies

• 150 g small tapioca pearls
• 225 g coconut jellies (nata de coco), drained

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Instructions

1. Blend: Add half (300g) of the diced strawberries, coconut milk, and sugar into a blender. Blend until smooth. Taste the mixture and add more sugar if needed to suit your sweetness preference. Pour the blended mixture into a large serving bowl and refrigerate to chill while you cook the tapioca pearls.
2. Cook tapioca pearls: Fill a medium pot almost full with water and bring it to a boil over medium-high heat on the stovetop. When boiling, add the tapioca pearls and stir gently to prevent sticking. Boil uncovered for 10 minutes, stirring occasionally. Remove the pot from heat, cover it with a lid, and let the pearls steam for another 10 minutes until they become translucent throughout.
3. Drain: Pour the cooked tapioca pearls into a large fine mesh sieve to drain excess water. Rinse the pearls thoroughly with cold water to halt cooking and wash away any excess starch for a cleaner texture. If not using immediately, keep the tapioca pearls submerged in cold water to prevent sticking. Otherwise, drain completely and add them to the chilled strawberry-coconut mixture.
4. Mix: Add the remaining diced strawberries and drained coconut jellies to the bowl containing the pudding mixture and tapioca pearls. Stir gently but thoroughly to combine all ingredients evenly. Adjust the consistency by adding water if you prefer a thinner pudding. Serve the strawberry sago chilled for the best refreshing experience.

Notes

• Adjust sugar according to the sweetness of your strawberries and personal preference.
• Ensure tapioca pearls are fully cooked and translucent for the best texture.
• Keep tapioca pearls submerged in cold water if not using immediately to prevent them from sticking together.
• You can add other fruits or flavorings such as vanilla or lemon zest for variation.
• Serve chilled for a refreshing dessert.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: Asian

Keywords: Strawberry sago, coconut milk dessert, tapioca pearls pudding, refreshing dessert, Asian dessert