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Strawberry Coconut Sago Pudding Recipe

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4.2 from 6 reviews

This refreshing Strawberry Sago recipe combines the sweetness of fresh strawberries with creamy coconut milk and chewy tapioca pearls, enhanced by refreshing coconut jellies. Perfect as a chilled dessert or a light snack, it balances fruity flavors with delightful textures for a tropical treat.

Ingredients

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

  1. Blend Strawberry Mixture: Add 300 g of the diced strawberries, coconut milk, and sugar into a blender. Blend until smooth. Taste and adjust sugar as needed. Pour this mixture into a large serving bowl and chill in the refrigerator while preparing tapioca pearls.
  2. Cook Tapioca Pearls: Fill a medium pot with plenty of water and bring it to a rolling boil on the stovetop. Add the tapioca pearls and stir to prevent sticking. Boil uncovered for 10 minutes, stirring occasionally. Remove from heat, cover the pot, and let it steam for another 10 minutes until the pearls are translucent.
  3. Drain and Rinse Tapioca: Pour the cooked tapioca pearls into a fine mesh sieve to drain the water. Thoroughly rinse under cold water to stop cooking and remove excess starch. Keep submerged in cold water if not using immediately; otherwise, drain completely.
  4. Mix Ingredients: Add the remaining 300 g of diced strawberries and the drained coconut jellies to the chilled strawberry mixture. Stir well to combine. If desired, add a little water to adjust the consistency to your liking.
  5. Serve: Serve the strawberry sago chilled. It makes a perfect cool, fruity dessert or snack.

Notes

  • Use ample water when cooking tapioca pearls to prevent them from sticking and creating a gooey texture; larger pots and more water yield better results.
  • Sugar quantity depends on the sweetness of your strawberries. Start with 50 g and increase up to 100 g for sour strawberries.
  • Store covered in the refrigerator for up to 3 days. The pudding thickens over time, so stir in water before serving if needed.
  • Feel free to add other mix-ins like various jellies, popping boba, additional fresh fruits, or ice cubes on hot days for variety.
  • It’s best to add the blended strawberry mixture first to the bowl before mixing in other ingredients for ease of cleaning and presentation.

Find it online: https://marthatasty.com/strawberry-coconut-sago-pudding-recipe/