Creamy Coconut Sago (Print Version)
# Ingredients:
→ Main Ingredients
01 -
225g drained coconut jellies (nata de coco)
02 -
50g sugar, taste and adjust as needed
03 -
150g tapioca pearls, small-sized
04 -
400g coconut milk from a can
05 -
600g strawberries, finely chopped
# Instructions:
01 -
Toss 300g of the chopped strawberries into a blender along with the sugar and canned coconut milk. Blend until creamy. Taste and tweak sweetness if needed. Transfer to a big bowl, then chill while you deal with the tapioca.
02 -
Fill a pot with a generous amount of water—almost to the top. Get it boiling, then dump in the tapioca pearls and stir right away. Let it boil without a lid for 10 minutes, stirring here and there. Once done, take it off the heat, toss on a lid, and let it sit another 10 minutes to finish cooking.
03 -
Tip the cooked tapioca into a fine sieve. Wash it thoroughly with cold water to stop the cooking process and get rid of any starchy residue. If you're not using it straight away, leave it soaking in cold water.
04 -
Pour the cooked, drained tapioca into the chilled strawberry mixture. Add in the remaining strawberries and the coconut jellies. Stir them all together until well mixed. If the mixture seems too thick, add some water to loosen it up. Serve it cold and enjoy!
# Notes:
01 -
Add lots of water to the pot when boiling tapioca so the pearls won't clump together.
02 -
Sweeten according to how ripe and tasty your strawberries are.
03 -
Keep in mind, this dessert thickens as it cools. Check if you need to thin it out with water before serving.