Strawberry Sago

Strawberry Sago delivers a silky-smooth coconut milk base infused with vibrant strawberry flavor, studded with translucent pearls of tapioca that provide a delightful chewy contrast in every spoonful. This refreshing Cantonese-inspired dessert strikes the perfect balance between sweet fruit and creamy coconut, creating a light yet satisfying treat that's especially perfect for warm weather. The beautiful pink hue and varied textures make this no-bake dessert as visually appealing as it is delicious.

I discovered this dessert during a summer visit to my friend's family home where her grandmother prepared it after dinner. Having never experienced the pleasurable chew of tapioca pearls in a cold, fruity dessert before, I was instantly captivated. When I recreated it at home for a dinner party during a heatwave, every guest requested the recipe despite having claimed they were 'too full for dessert' just moments earlier.

Delightful Ingredients

• Fresh strawberries (600g, diced): Provide vibrant color and natural sweetness that forms the dessert's foundation
• Coconut milk (1 can, 400ml): Creates that silky, luxurious base that balances the fruit perfectly
• Small tapioca pearls (½ cup, dry): Deliver that signature chewy texture that makes sago uniquely satisfying
• Granulated sugar (¼ cup, adjustable): Enhances the natural sweetness of the berries without overwhelming
• Coconut jellies (1 cup, drained): Add another dimension of texture with their gentle, bouncy chew
• Water (as needed): Allows you to achieve your perfect consistency, from thick pudding to lighter soup

Sago Creation

Strawberry Infusion:

Select the ripest, most fragrant strawberries for maximum flavor impact. Hull and dice half the strawberries into small pieces, reserving the other half for later. Blend with coconut milk and sugar until smooth. Refrigerate to let the flavors meld.

Pearl Transformation:

Boil tapioca pearls, stirring immediately to prevent sticking. Cook for 10 minutes, then let steam off heat for another 10 minutes to reach full translucency.

Texture Perfection:

Rinse cooked pearls under cold water to stop cooking, remove excess starch, and cool them for the dessert.

Assembly Art:

Combine the chilled strawberry mixture, drained tapioca pearls, reserved diced strawberries, and coconut jellies. Stir gently to maintain textures.

Consistency Adjustment:

Add cold water or more coconut milk as needed for desired thickness. Serve well-chilled.

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My first encounter with sago desserts came during childhood visits to my neighbor's home, where her Chinese grandmother would prepare various versions depending on the seasons. She taught me that the perfect sago should have distinct, chewy pearls—never mushy or dissolved. 'The pearls should dance on your tongue,' she would say. This strawberry version became my favorite for its beautiful color and perfect balance of flavors.

Gorgeous Garnishes

Elevate the presentation with fresh strawberry slices, a sprig of mint, and toasted coconut flakes. Serve in clear glass dishes to showcase the pink layers and textures. A drizzle of coconut cream adds extra richness.

Flavor Variations

Swap strawberries for mango, blueberries, or poached pears. Add rose water and pistachios for a Middle Eastern twist, or try lime zest for a brighter flavor.

Proper Storage

Store leftovers in an airtight container in the refrigerator for up to three days. Stir in additional coconut milk or water before serving, as the tapioca pearls will absorb liquid and thicken.

This strawberry sago has become my signature summer dessert, appearing at everything from casual backyard gatherings to formal dinner parties. Its refreshing charm wins over guests, and its make-ahead nature makes it ideal for entertaining.

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Frequently Asked Questions

→ What are tapioca pearls?

Tapioca pearls (sago) are small, translucent balls made from tapioca starch extracted from cassava root. They become chewy when cooked and are commonly used in Asian desserts.

→ Where can I find coconut jellies?

Coconut jellies (nata de coco) can be found in Asian grocery stores, in the international section of well-stocked supermarkets, or online. They usually come in jars or cans.

→ Can I use frozen strawberries?

Yes, frozen strawberries work well. Just thaw them completely before using and drain any excess liquid.

→ Can I make this ahead of time?

Yes, you can make this up to 3 days ahead and store in the refrigerator. It will thicken over time, so you may need to add some water to thin it before serving.

→ What can I substitute for coconut milk?

If you're not a fan of coconut, you can use regular milk, almond milk, or any plant-based milk of your choice, though this will change the traditional flavor.