Description
Strawberry Sago is a refreshing, creamy dessert featuring sweet strawberries blended with coconut milk, combined with chewy tapioca pearls and coconut jellies. This chilled pudding offers a perfect balance of fruity sweetness, smooth coconut flavor, and delightful textures, ideal for a light, cooling treat.
Ingredients
Scale
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 (nata de coco), drained
Instructions
- Blend: Add 300 g (half) of the diced strawberries to a blender along with the coconut milk and granulated sugar. Blend until smooth. Taste the mixture and add more sugar if needed. Pour the blended strawberry-coconut mixture into a large serving bowl and chill it in the refrigerator while cooking the tapioca pearls.
- Cook Tapioca Pearls: Fill a medium pot nearly full with water and bring it to a boil over medium-high heat on the stovetop. Add the tapioca pearls to the boiling water and stir to prevent sticking. Boil uncovered for 10 minutes, stirring occasionally. After boiling, remove the pot from heat, cover it, and let the pearls steam for another 10 minutes until they turn translucent all the way through.
- Drain and Rinse: Pour the cooked tapioca pearls into a large fine mesh sieve to drain the hot water. Rinse the pearls thoroughly under cold water to stop the cooking process and remove excess starch. If not using immediately, keep the pearls submerged in cold water; otherwise, drain them well and add directly to the chilled strawberry mixture.
- Mix: Add the remaining diced strawberries and the drained coconut jellies to the strawberry mixture with tapioca. Stir gently to combine all ingredients evenly. Adjust the consistency by adding water if the pudding is too thick. Serve chilled for the best experience.
Notes
- Cooking Tapioca Pearls: Use a large pot with plenty of water because tapioca pearls absorb water and release starch, which can cause them to stick together if water is insufficient.
- Sugar Adjustment: The sugar amount depends on the sweetness of your strawberries. Use 50 g for ripe, sweet berries, but increase up to 100 g if the strawberries are more tart.
- Storage: Keep the strawberry sago covered in the refrigerator for up to 3 days. The pudding will thicken over time; simply stir in water before serving again to adjust consistency.
- Additional Add-ins: Feel free to customize with other jellies, popping boba, fresh fruits, or ice on hot days for extra refreshment.
Nutrition
- Serving Size: 1 serving (approx. 200g)
- Calories: 210
- Sugar: 18 g
- Sodium: 15 mg
- Fat: 7 g
- Saturated Fat: 6 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
