Description
A refreshing, creamy strawberry sago dessert with chewy tapioca pearls and fruity coconut flavor. Perfect for warm days or make-ahead treats.
Ingredients
28.2 oz ripe strawberries, washed
½ cup small tapioca pearls, uncooked
½ cup sweetened condensed milk or coconut condensed milk
13.5 fl oz full-fat coconut milk or dairy cream
Fresh mint leaves (optional)
Instructions
1. Bring 5 cups of water to boil in a medium pot. Add tapioca pearls, reduce to medium heat and cook for 10 minutes, stirring occasionally.
2. Turn off the heat, cover, and let soak for 10–15 minutes until pearls are translucent. If white dots remain, soak 2–3 minutes longer.
3. Strain pearls using a fine mesh sieve and rinse under cold water to remove excess starch. Transfer to a large bowl.
4. Mix the coconut milk into the cooked tapioca.
5. Blend 17.6 oz of the strawberries with the condensed milk until smooth.
6. Pour the blended strawberry mixture into the tapioca and stir to combine. Adjust sweetness if needed.
7. Dice the remaining strawberries. Serve pudding in dessert bowls and top with diced strawberries. Garnish with mint if desired. Chill before serving.
Notes
You can substitute strawberries with mango or lychee.
Make ahead and refrigerate for up to 3 days.
Stir before serving and loosen with extra coconut milk if thick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Boil & Blend
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 21g
- Sodium: 35mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 10mg