Strawberry Sago

The Strawberry Sago combines a velvety coconut milk foundation with bright strawberry notes, dotted with see-through tapioca bubbles that give a fun, chewy bite in every taste. This cool Cantonese-style sweet dish perfectly balances fruity sweetness with lush coconut, making a light but filling treat that's just right for hot days. With its pretty pink color and mix of textures, this no-cook delight looks as good as it tastes.

I first tried this sweet treat during a hot weather visit to my friend's grandma's house when she served it after our meal. I'd never felt that enjoyable chew of tapioca balls in a cold, fruit-filled dessert, and I was hooked right away. Later, when I made it at home during super hot weather for dinner guests, everyone asked me how to make it even though they'd just said they couldn't eat another bite minutes before.

Tasty Ingredients

• Fresh strawberries (600g, cut up): Give that lovely pink shade and natural sweetness that's key to this treat
• Coconut milk (1 can, 400ml): Makes the smooth, rich base that works so well with the fruit
• Small tapioca pearls (½ cup, uncooked): Add that fun chewy feel that makes sago so special
• Granulated sugar (¼ cup, can use more or less): Brings out the berries' sweetness without going overboard
• Coconut jellies (1 cup, drained): Put in another fun texture with their soft, springy bite
• Water (as needed): Helps you get just the right thickness, from rich pudding to lighter soup

Making Your Sago

Fruit Mix:

Pick the sweetest, most flavorful strawberries you can find. Cut the tops off and dice half of them small, saving the other half for later. Mix with coconut milk and sugar in a blender until smooth. Stick it in the fridge so the flavors can mix together.

Cooking Pearls:

Get the tapioca pearls boiling, and stir them right away so they don't stick together. Cook them for 10 minutes, then take them off the heat and let them sit covered for another 10 minutes until they turn clear.

Cooling Down:

Run cold water over the cooked pearls to stop them cooking more, wash off extra starch, and cool them down for your dessert.

Putting It Together:

Mix your cold strawberry liquid, drained tapioca balls, the strawberry chunks you saved, and coconut jellies. Stir it all gently so you don't mush anything up.

Getting It Right:

Put in some cold water or extra coconut milk if you want it thinner. Make sure it's super cold when you serve it.

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I first tried sago desserts as a kid when I'd visit my neighbor's house, where her Chinese grandma would make different versions depending on what fruits were good that time of year. She taught me that good sago should have separate, chewy balls—never soggy or melted away. 'The pearls should jump in your mouth,' she used to tell me. This strawberry version became the one I loved most because of its pretty color and just-right mix of flavors.

Eye-Catching Toppings

Make it look extra fancy with some sliced fresh strawberries, a tiny mint leaf, and some toasted coconut bits sprinkled on top. Serve it in clear glasses so everyone can see the pretty pink layers. A little drizzle of coconut cream on top makes it even richer.

Mix It Up

Try using mangoes, blueberries, or soft-cooked pears instead of strawberries. Add a splash of rose water and some chopped pistachios for a Middle Eastern feel, or mix in some lime zest to make it taste brighter.

Keeping Leftovers

Put any extra in a container with a tight lid and keep it in the fridge for up to three days. Mix in some more coconut milk or water before eating it again, since the tapioca balls will soak up liquid and make it thicker.

This strawberry sago has turned into my go-to summer sweet treat, showing up at everything from casual BBQs to fancy dinner parties. It's so refreshing that guests always love it, and I can make it ahead of time which makes hosting so much easier.

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Frequently Asked Questions

→ What exactly are tapioca pearls?

Tapioca pearls, also known as sago, are round, translucent balls made from cassava starch. When cooked, they turn chewy and are popular in many desserts.

→ Where do I get coconut jellies?

You can grab coconut jellies (nata de coco) from Asian markets, bigger grocery stores' international aisles, or online shops. They usually come in jars or cans.

→ Are frozen strawberries okay to use?

Absolutely! Just let them thaw completely, and be sure to drain any extra juice before blending or adding.

→ Can I prep this in advance?

Sure, you can make it up to 3 days ahead. Keep it in the fridge, but remember, it'll thicken as it sits—just add a splash of water to loosen it up before serving.

→ What if I don't like coconut milk?

A great alternative is almond milk, regular milk, or other plant-based milks. Just know it’ll give a slightly different taste.