Dreamy Strawberry Sago Recipe: Sweet Summer Bliss in a Bowl
Sweet, creamy, and bursting with summer vibes, this strawberry sago dessert captures pure tropical bliss.
sago pearls shimmer like delicate jewels, suspended in a luscious strawberry-infused backdrop.
Fresh, ripe strawberries dance through each spoonful, adding vibrant color and natural sweetness.
The silky texture melts effortlessly on your tongue, creating an irresistible dessert experience.
Cool and refreshing, this treat promises to be a crowd-pleaser at any gathering.
Each bite delivers a perfect balance of fruity charm and creamy comfort.
You’ll fall in love with this simple yet elegant dessert that celebrates the best of seasonal strawberries.
Strawberry Sago Tips & Tricks
Strawberry Sago Fun Variations
Serving Ideas for Strawberry Sago
Strawberry Sago Storage Guide
FAQs
Sago and tapioca pearls are both starchy, small round ingredients made from different sources. Sago comes from palm tree stems, while tapioca is extracted from cassava root. They look similar and can often be used interchangeably in desserts.
Yes, frozen strawberries work perfectly. Just thaw them completely and drain excess water before blending. They’ll provide the same sweet and tangy flavor as fresh strawberries.
Absolutely! The recipe uses coconut milk and plant-based ingredients, making it naturally vegan. It’s a great option for those following a plant-based diet or looking for dairy-free desserts.
Why Strawberry Sago Wins Hearts
Strawberry Sago Ingredient List
Main Ingredients:Sweeteners:Additional Ingredients:How to Make Strawberry Sago
Step 1: Whip Up the Strawberry Base
Create a luscious strawberry foundation by tossing these ingredients into a blender:Blend everything until you achieve a silky-smooth consistency.
Pop the mixture into the refrigerator to get wonderfully chilled.
Step 2: Cook Tapioca Pearls with Precision
Transform your tapioca pearls from hard to perfectly tender:Watch for the pearls to become beautifully translucent and soft.
Step 3: Rinse and Prepare Pearls
Carefully drain the cooked tapioca pearls using a fine-mesh strainer.
Rinse thoroughly under cold running water.
Pro tip: If not serving immediately, keep pearls submerged in cold water to prevent clumping.
Step 4: Combine Fruity Elements
Gently merge your chilled strawberry base with the cooked tapioca pearls.
Fold in these delightful additions:Mix with a light touch to maintain the pearls’ delicate texture.
Step 5: Adjust and Serve Chilled
Fine-tune the dessert’s consistency by adding:Stir until you reach your desired thickness.
Serve in beautiful glasses straight from the refrigerator for a refreshing, cool treat that’ll make taste buds dance.
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Strawberry Sago Recipe
- Total Time: 35 minutes
- Yield: 4 1x
Description
Sweet summer memories dance through strawberry sago pudding, blending delicate pearls with luscious fruit. Creamy comfort and refreshing charm invite you to savor each spoonful of this delightful Malaysian-inspired dessert.
Ingredients
Main Ingredients:
- 4 cups fresh strawberries, finely diced
- 1.23 cups (10 fluid ounces) coconut milk
- 3/4 cup small tapioca pearls
Sweeteners and Flavor Enhancers:
- 1/4 cup granulated sugar
- 1 cup coconut jellies (nata de coco), drained
Liquid Component:
- Water as needed for consistency
Instructions
- Prepare the strawberry base by blending half of the diced strawberries with coconut milk and sugar until smooth and creamy. Refrigerate the mixture to enhance its chilled temperature.
- Fill a medium pot with water and bring to a rolling boil. Carefully add tapioca pearls and cook uncovered for 10 minutes, stirring occasionally to prevent clumping.
- After boiling, remove the pot from heat and cover with a lid. Allow the pearls to steam for an additional 10 minutes, which helps them become translucent and achieve the perfect soft texture.
- Drain the cooked tapioca pearls using a fine-mesh strainer, then rinse thoroughly under cold running water to stop the cooking process and remove excess starch.
- Transfer the chilled strawberry mixture from the refrigerator and gently fold in the drained tapioca pearls, remaining diced strawberries, and coconut jellies.
- Adjust the consistency by adding a small amount of water or additional coconut milk until reaching the desired thickness. Stir gently to incorporate.
- Serve the dessert immediately in chilled glasses or bowls, ensuring a refreshing and visually appealing presentation. Enjoy cold for optimal flavor and texture.
Notes
- Chill ingredients thoroughly to enhance the dessert’s cooling sensation and blend flavors more effectively.
- Rinse tapioca pearls carefully to remove excess starch, preventing clumping and ensuring a smooth, silky texture.
- Adjust sweetness by using alternative sweeteners like honey or stevia for a diabetic-friendly version, maintaining the dessert’s delightful taste.
- Consider using plant-based milk alternatives like almond or oat milk to create a vegan-friendly variation without compromising the creamy consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 10 g
- Sodium: 30 mg
- Fat: 12 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
Lena Martinez
Contributing Writer & Culinary Educator
Expertise
Southwestern and Latin American cuisines, Vegetarian and plant-based recipe development, Culinary education and community outreach
Education
Santa Fe Community College, Santa Fe, NM
Certificate in Culinary Arts
Emphasized Southwestern cuisine and sustainable cooking practices
Lena grew up surrounded by the colors, spices, and traditions of the Southwest – flavors that sparked her love for bold, honest cooking. After earning her Culinary Arts certificate at Santa Fe Community College, she made it her mission to teach home cooks how to create flavorful, plant-powered meals without the fuss.
Her recipes are packed with vibrant ingredients, simple steps, and the kind of heart that turns a regular meal into something you’ll want to share. Outside the kitchen, Lena spends her time wandering farmers’ markets, trading family recipes, and helping young chefs find their voice through food.