Strawberry Sago with Coconut Milk and Tapioca Pearls Recipe

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The Heart of Strawberry Sago with Coconut Milk and Tapioca Pearls Recipe

I still remember the first time I tasted this delightful Strawberry Sago with Coconut Milk and Tapioca Pearls Recipe — a harmonious dance of silky coconut, juicy strawberries, and those tender, chewy pearls that feel like little bursts of joy in every bite. It’s comfort in a bowl, perfect for warmer days or whenever you want a refreshing treat that’s both satisfying and light.

When you make this dessert, you’ll notice how the creamy coconut milk creates a luxurious base that lets the bright strawberry flavor shine through. The tapioca pearls add a playful texture, soft yet slightly bouncy, while the coconut jellies add a gentle sweetness and a crisp bite that elevates every spoonful. I love how approachable the recipe is, so you’ll feel confident making it no matter your experience level.

Whether this becomes your new summer staple or a special weekend indulgence, you’ll enjoy the subtle tropical vibes and that nostalgic connection to Asian-inspired desserts — all while keeping things fresh and simple.

Ingredient Breakdown

• Fresh strawberries (600 g): Provide juicy sweetness and vibrant color. You can swap with frozen strawberries (thawed) if fresh aren’t available, though texture will soften.
• Coconut milk (400 g, 1 can): The creamy, rich base that ties all elements together. Light coconut milk is fine but expect less silkiness.
• Granulated sugar (50 g): Sweetens with a clean finish. Feel free to use honey or maple syrup, adjusting amounts to taste.
• Small tapioca pearls (150 g): Adds that classic chewy texture. Quick-cook versions save time; just watch the cooking times closely.
• Coconut jellies / nata de coco (225 g, drained): Bring a crisp, refreshing contrast. You can omit or replace with diced lychee or aloe jelly for a tropical twist.

Before You Begin

Take a few moments to prep all your ingredients before you start — dice the strawberries finely to maximize flavor infusion, drain the coconut jellies well to avoid watering down your pudding, and measure out the sugar and tapioca pearls. You won’t need any oven for this recipe, which means it comes together quickly on the stovetop and in your blender.

How to Make Strawberry Sago with Coconut Milk and Tapioca Pearls Recipe

1. Blend: Combine half of the diced strawberries (about 300 g), coconut milk, and sugar in a blender. Pulse until you get a smooth, creamy red mixture. You’ll notice the sweet aroma of strawberries mingling with the rich coconut as you blend. Taste and adjust the sugar if you prefer sweeter.
2. Chill: Pour your strawberry coconut blend into a large serving bowl and pop it in the fridge to chill while you prepare the tapioca pearls. Cooling this base early helps your pudding maintain a smooth, refreshing texture.
3. Cook tapioca pearls: Fill a pot nearly full with water and bring it to a vigorous boil. Add the small tapioca pearls and stir immediately to prevent sticking. Let them boil uncovered for 10 minutes, stirring occasionally. You’ll see the pearls begin to swell and turn translucent—an important texture cue.
4. Steam: Remove the pot from heat, cover it, and let the pearls steam for another 10 minutes. This step ensures they’re fully cooked but still chewy and soft, never mushy.

5. Drain: Use a fine mesh sieve to drain the tapioca pearls. Rinse thoroughly under cold water to cool them quickly. If you’re not using them right away, keep the pearls soaked in cold water to preserve texture.
6. Mix: Add the drained tapioca pearls, remaining diced strawberries, and coconut jellies into your chilled strawberry coconut mixture. Stir gently to combine everything evenly. The pudding should look vibrant with pops of bright red and creamy white chunks.
7. Adjust: If the pudding feels too thick, add a splash of water to thin it to your preferred consistency. Serve your strawberry sago chilled — the cold temperature makes every bite refreshing and luscious.

Creative Variations for Strawberry Sago with Coconut Milk and Tapioca Pearls Recipe

• Use mango or kiwi: Alongside or instead of strawberries for a tropical twist with zingy sweetness.
• Add a pinch of salt or vanilla: Enhances the coconut’s richness without overpowering the fruit.
• Swap coconut jellies for aloe vera cubes: Offers a subtle herbal flavor and complements the refreshing vibe.
• Top with toasted coconut flakes: For a crisp texture contrast and nutty aroma.
• Infuse the coconut milk: Warm it gently with pandan leaves or a cinnamon stick before blending for a mild fragrant undertone.
• Serve in individual glasses: Layered with fresh berries and pearls for a charming presentation.

Storage, Freezing & Reheating

• Store in an airtight container in the fridge for up to 2 days. Tapioca pearls gradually soften, so it’s best enjoyed fresh.
• Freezing is not recommended — the texture of pearls and jelly will degrade, becoming mushy.
• If stored, stir well before serving and add a splash of water or coconut milk to loosen if thickened.
• Serve chilled directly from the fridge; reheating isn’t needed and can spoil the refreshing texture.

Strawberry Sago with Coconut Milk and Tapioca Pearls Recipe FAQs

• Can I use large tapioca pearls? Yes, but cooking times will be longer and texture chewier. Small pearls create a lighter mouthfeel.
• How do I know when tapioca pearls are cooked? They should be translucent all the way through with no white center and still slightly bouncy.
• Can I sweeten with alternatives to sugar? Absolutely — honey, agave syrup, or coconut sugar work well; just balance sweetness after blending.
• Is there a vegan option? This recipe is naturally vegan if you ensure your coconut jellies are plant-based.
• What if I don’t like coconut jellies? Try fresh diced fruits, jelly cubes, or even chopped nuts for crunch and flavor contrast instead.

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