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–+ servings
A glass cup filled with strawberry sago surrounded by strawberries.

Strawberry Sago

Author: Gail Ng
Fruity and refreshing strawberry sago that's easy to make and full of satisfying textures!
4 from 2 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Yield 8 servings
Category Dessert
Cuisine Cantonese

Ingredients
  

  • 600 g fresh strawberries, finely diced
  • 400 g coconut milk, (1 can)
  • 50 g granulated sugar, adjust to taste
  • 150 g small tapioca pearls
  • 225 g coconut jellies, also called coconut gel or nata de coco, drained

Instructions
 

  • Blend: To a blender, add 300g or half of your diced strawberries. Add the coconut milk and sugar and blend until smooth. Taste and add more sugar if needed. Pour the mixture into a large serving bowl. Chill the mixture in the fridge while you cook the tapioca pearls.
    Left to right: pouring a can of coconut milk into a blender filled with strawberries, strawberry mixture blending in blender.
  • Cook tapioca pearls: Fill a medium pot almost full with water and bring it to a boil on the stovetop. Once boiling, add the tapioca pearls and give it a stir. Boil uncovered for 10 minutes, stirring occasionally. Remove the pot from the heat, cover, and let it steam for another 10 minutes until the tapioca pearls are translucent all the way through.
    Left to right: pouring uncooked tapioca pearls into a pot of boiling water, tapioca pearls cooking in a pot of water.
  • Drain: Pour the tapioca pearls into a large fine mesh sieve to drain the water. Rinse the tapioca pearls thoroughly with cold water to stop the cooking process and to wash away excess starchy goo. If you're not using the tapioca pearls right away, keep them submerged in cold water. Otherwise, drain and add them to your chilled strawberry mixture.
    Left to right: rinsing a sieve full of tapioca pearls with water, pouring cooked tapioca pearls into a mixing bowl.
  • Mix: Add the remaining half of the diced strawberries, coconut jellies, and any other add-ins you like. Stir to mix well. Add water to thin out the consistency of your strawberry sago pudding to your liking and serve cold.
    Left to right: tapioca pearls, strawberries, and coconut jellies in a bowl, pouring strawberry mixture into bowl of strawberries and coconut jellies.

Notes

  • Cooking tapioca pearls: Use a larger pot and more water than you think you'll need when cooking tapioca pearls. Tapioca pearls absorb a lot of water as they cook and release starch into the water, making the water very thick and gooey if there isn't enough water to offset it. The tapioca pearls can also stick together and become gooey if you don't use enough water.
  • Sugar: The amount of sugar you'll need to add completely depends on how sweet your strawberries are. 50g is great if your strawberries are ripe and sweet but you may need to add upwards of 100g if your strawberries are on the sour side.
  • Storage: Cover and keep your strawberry sago in the fridge for up to 3 days. It will thicken up the longer you store it so just stir in water to thin out the consistency to your liking before eating it in the following days.
  • Other add-ins: various jellies, popping boba, fresh fruits, ice on extra hot days, or keep it simple!
  • Process photos: The process photos show the strawberry mixture being added to the bowl after everything else for a more pleasing video when I was filming this recipe but it makes more sense to add it to the bowl first, straight from the blender so that you can clean the blender right away. 

Nutrition

Calories: 321kcal | Carbohydrates: 55g | Protein: 4g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 139mg | Potassium: 229mg | Fiber: 2g | Sugar: 35g | Vitamin A: 9IU | Vitamin C: 45mg | Calcium: 26mg | Iron: 2mg
Keywords strawberry sago, strawberry sago pudding, strawberry tapioca pudding
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