Strawberry Sago (Strawberry Tapioca Pudding)

Name: Strawberry Sago (Strawberry Tapioca Pudding)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 200g fresh strawberries; 50g tapioca pearls; 200ml coconut milk; 4 tbsp coconut condensed milk

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Strawberry Sago is a vibrant, delicious and refreshing dessert using only 4 ingredients: strawberries, coconut milk, coconut condensed milk and tapioca pearls. It can easily be made in 20 minutes!

Strawberry Sago is popular during the spring and summer seasons when fresh strawberries are abundant. While it doesn't have specific holiday associations, it can be enjoyed on various occasions and gatherings as a refreshing and visually appealing dessert.

This was inspired by my Mango Sago on this site, and is perfect for a picnic or social gathering setting. For more similar desserts, check out Banana Tapioca Pudding and Thai Mango Sticky Rice!

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Ingredients
Instructions
Substitutions
Storage
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FAQ
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Ingredients

This recipe uses only 4 ingredients:

Strawberries: use fresh strawberries for the best result, but you could also use frozen strawberries or other berries.
Coconut milk: adds a creamy texture and flavor, opt for full-fat coconut milk.
Coconut condensed milk: adds a creamy sweet taste, you can substitute it with sugar, or liquid sweetener like agave or maple syrup.
Tapioca (or sago) pearls: Tapioca pearls are small, translucent balls made from tapioca starch and are commonly used in Asian desserts.

See recipe card for quantities.

Instructions

Place the tapioca pearls in a bowl and soak them in water for 10 minutes to soften them. Boil the drained tapioca pearls for 10 minutes, then cover with a lid for 5 minutes.
In the meantime, remove the stems from the strawberries and set a few slices aside for garnish.
Blend most of the strawberries (leaving some for garnish) with the coconut condensed milk until you achieve a smooth syrup-like consistency.
In a large bowl, combine the strawberry syrup, cooked tapioca pearls, and coconut milk. Mix well to ensure all the ingredients are evenly incorporated.
If desired, you can add ice cubes to the bowl to serve the Strawberry Sago chilled.
Garnish the dessert with fresh strawberry slices for an extra touch of freshness and visual appeal.

Step 1: Boil the drained tapioca pearls for 10 minutes.

Cover with a lid and let sit for 10 minutes

Step 2: Cover with a lid for 5 minutes.

Blend the strawberries with coconut condensed milk

Step 3: Blend most of the strawberries (leaving some for garnish) with the coconut condensed milk.

Mix together the strawberry syrup, cooked tapioca pearls and coconut milk

Step 4: In a large bowl, combine the strawberry syrup, cooked tapioca pearls, and coconut milk. Mix well.

How to serve: You can chill the dessert for at least 30 minutes before serving it for the best texture. After chilling in the fridge, the dessert will thicken and forms a pudding-like texture. If you like a runny dessert (smoothie-like texture), you can enjoy it straight away!

Substitutions

Tapioca pearls: If you don't have tapioca pearls, you can use other types of pearls or similar starches like sago pearls, chia seeds, or even small-sized boba pearls.
Strawberries: While strawberries add a distinct flavor to the dessert, you can substitute them with other berries like raspberries, blueberries, or blackberries. You can also use other fruits like mangoes or peaches for a different twist.
Coconut condensed milk: If you don't have coconut condensed milk, you can use regular condensed milk or coconut cream. Adjust the sweetness according to your preference by adding sugar or a sweetener of your choice.
Coconut milk: If you prefer not to use coconut milk, you can substitute it with other types of creamy plant-based milk like almond milk, oat milk or soy milk. This will alter the flavor slightly, but it will still provide a creamy element to the dessert.

Storage

It's best to store the Strawberry Sago within 1-2 days of preparation. The longer it sits in the refrigerator, the softer the sago pearls become and the texture of the mangoes may change. I recommend you consume it as soon as possible to experience its optimal taste and texture.

Top tip

Share something here that you think is key to making this recipe well, such as: Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.

FAQ

Q: Can I make Strawberry Sago ahead of time?

A: Yes, you can prepare Strawberry Sago ahead of time. It is actually recommended to refrigerate it for at least 1-2 hours before serving to allow the flavors to meld and the dessert to become chilled. You can even make it a day in advance and store it in the refrigerator until you're ready to serve.

Q: Can I use frozen strawberries instead of fresh ones?

A: While fresh strawberries are preferred for their vibrant flavor, you can use frozen strawberries as a substitute. Thaw the strawberries before using them in the recipe and be aware that the texture may be slightly softer compared to using fresh ones.

Q: Can I use other types of sweeteners instead of coconut condensed milk?

A: Yes, you can use other sweeteners like agave syrup or maple syrup as alternatives to sugar. Adjust the amount according to your desired level of sweetness.

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

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