Name: Easy Strawberry Sago Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 50 min
Yield: 6 servings
Ingredients: 4 cups fresh strawberries, finely diced and divided; 1⅔ cups coconut milk (approximately one 13.5-ounce can); ¼ cup granulated sugar, or adjust to your preferred sweetness; ¾ cup small tapioca pearls; 1 cup coconut jellies (nata de coco), drained and diced into bite-sized pieces; Water, as needed to achieve your desired consistency

Strawberry Sago is one of those desserts that whispers of comfort and brings a smile with every spoonful. If you’re searching for a dessert that’s both incredibly refreshing and delightfully easy to make, your search ends here. People absolutely adore Strawberry Sago for its wonderfully creamy texture, punctuated by the delightful chegrape juicess of the sago pearls, and the vibrant, sweet burst of fresh strawberries. It’s a dessert that feels both sophisticated enough for a dinner party and casual enough for a simple weeknight treat. What truly sets this Strawberry Sago apart is the perfect balance of sweetness from the strawberries and coconut milk, creating a harmonious flavor profile that’s utterly irresistible. It’s a taste of pure, unadulterated joy, a simple pleasure that’s remarkably satisfying.

Ingredients:

4 cups fresh strawberries, finely diced and divided
1⅔ cups coconut milk (approximately one 13.5-ounce can)
¼ cup granulated sugar, or adjust to your preferred sweetness
¾ cup small tapioca pearls
1 cup coconut jellies (nata de coco), drained and diced into bite-sized pieces
Water, as needed to achieve your desired consistency

Preparing the Tapioca Pearls

Soaking the Tapioca

Begin extract by preparing your tapioca pearls, as this step is crucial for achieving the perfect chewy texture in your Strawberry Sago. In a medium bowl, combine the ¾ cup of small tapioca pearls with about 2 cups of cool water. Let them soak for at least 30 minutes, or until they become more translucent and softened. This soaking process helps to hydrate the pearls and prevents them from clumping together excessively during cooking. Once soaked, drain the tapioca pearls thoroughly using a fine-mesh sieve and rinse them under cool running water for a few seconds. This rinsing removes any excess starch, which can contribute to a gummy texture.

Cooking the Tapioca

Next, we’ll cook the tapioca pearls to perfection. Bring 4 cups of fresh water to a rolling boil in a medium saucepan. Carefully add the drained and rinsed tapioca pearls to the boiling water. Stir gently to ensure they don’t stick to the bottom of the pot. Reduce the heat to medium-low and let them simmer, uncovered, for about 15-20 minutes, or until the pearls are almost entirely translucent with just a tiny white dot remaining in the center. Stir occasionally to prevent sticking. The cooking time can vary slightly depending on the brand and size of your tapioca pearls, so keep an eye on them. Once cooked, drain the tapioca pearls again and rinse them immediately with cold water. This stops the cooking process and helps to cool them down quickly, which is essential for maintaining their individual texture. Set aside the cooked tapioca pearls.

Creating the Coconut Milk Base

Warming the Coconut Milk and Sugar

Now, let’s prepare the creamy coconut milk base for our Strawberry Sago. In a separate saucepan (or you can reuse the one you used for the tapioca after rinsing it), combine the 1⅔ cups of coconut milk and the ¼ cup of granulated sugar. Place the saucepan over medium-low heat. Stir the mixture constantly until the sugar is completely dissolved. It’s important not to let the coconut milk mixture boil vigorously, as this can cause it to separate. We’re just looking for it to be warm and for the sugar to dissolve smoothly, creating a sweet, fragrant base. If you prefer a less sweet dessert, you can start with less sugar and add more to taste later.

Cooling the Base

Once the sugar is fully dissolved and the coconut milk is warm, remove the saucepan from the heat. Let the coconut milk mixture cool down to room temperature. You can speed this process up by placing the saucepan in an ice bath or by transferring the mixture to a clean bowl and refrigerating it for a while. It’s important that the coconut milk base is cool before you combine it with the other ingredients, especially the strawberries, to prevent them from becoming mushy.

Assembling the Strawberry Sago

Combining the Ingredients

With all the components prepped, it’s time to bring our delicious Strawberry Sago together. In a large mixing bowl, gently combine the cooked and cooled tapioca pearls, the diced coconut jellies (nata de coco), and 3 cups of the finely diced fresh strawberries. Reserve the remaining 1 cup of strawberries for garnish.

Adding the Coconut Milk and Adjusting Consistency

Pour the cooled coconut milk and sugar mixture over the tapioca, strawberries, and coconut jellies. Stir everything together gently but thoroughly, ensuring all the ingredients are evenly distributed. At this stage, assess the consistency. If you prefer a thinner dessert, you can add a little bit of water, a tablespoon at a time, stirring until you reach your desired fluidness. Remember that the tapioca pearls will continue to absorb liquid as they sit, so it’s a good idea to make it slightly thinner than you might think you want it initially.

Chilling and Serving

Cover the bowl with plastic wrap or a lid and refrigerate for at least 1-2 hours. This chilling period allows the flavors to meld together and the dessert to cool down completely, which is essential for enjoying Strawberry Sago at its best. Before serving, give the mixture another gentle stir. Portion the Strawberry Sago into individual serving bowls or glasses. Garnish each serving with the reserved 1 cup of fresh, finely diced strawberries. You can also add a sprig of mint for an extra touch of freshness if you like. Serve chilled and enjoy this delightful tropical treat!

Conclusion:

There you have it – your guide to creating the delightful Strawberry Sago! This recipe is a beautiful balance of sweet, creamy, and chewy, perfect for a refreshing dessert or a light snack. The vibrant pink hue from the strawberries and the translucent pearls of sago create a visually appealing dish that’s as pleasing to the eyes as it is to the palate.

I truly hope you enjoy making and savoring this Strawberry Sago. It’s wonderfully versatile. Serve it chilled in individual bowls for an elegant presentation, or in a larger dish to share with family and friends. It pairs beautifully with a sprinkle of toasted coconut flakes or a drizzle of condensed milk for extra indulgence.

Don’t be afraid to experiment! You can easily adapt this Strawberry Sago by adding other fruits like mango or lychee, or by incorporating a touch of rosewater or pandan extract for an aromatic twist. The key is to have fun and make it your own. So, gather your ingredients, get creative in the kitchen, and enjoy the process of bringin extractg this delicious treat to life!

Frequently Asked Questions:

What is sago and where can I find it?

Sago is a starch extracted from the pith of certain tropical palm trees. It’s commonly used in desserts like puddings and bubble teas. You can typically find sago pearls in the Asian or international aisle of most large supermarkets, or at specialty Asian food stores.

Can I use fresh strawberries instead of frozen?

Absolutely! If you prefer to use fresh strawberries, you’ll need about 2 cups of hulled and chopped fresh strawberries. You can then blend them into a puree or mash them to release their juices, and proceed with the recipe as instructed.

How should I store leftover Strawberry Sago?

Leftover Strawberry Sago can be stored in an airtight container in the refrigerator for up to 2-3 days. The texture might soften slightly over time, but it will still be delicious.