Creamy Strawberry Sago Dessert (Print Version)
# Ingredients:
→ Main Ingredients
01 -
600g fresh strawberries, finely diced
02 -
400g (1 can) coconut milk
03 -
50g granulated sugar, adjust to taste
04 -
150g small tapioca pearls
05 -
225g coconut jellies (nata de coco), drained
# Instructions:
01 -
Add 300g (half) of the diced strawberries to a blender with the coconut milk and sugar. Blend until smooth. Taste and add more sugar if needed. Pour into a large serving bowl and chill while cooking the tapioca.
02 -
Fill a medium pot almost full with water and bring to a boil. Add the tapioca pearls and stir. Boil uncovered for 10 minutes, stirring occasionally. Remove from heat, cover, and let steam for another 10 minutes until the pearls are fully translucent.
03 -
Pour the cooked tapioca into a fine mesh sieve. Rinse thoroughly with cold water to stop cooking and remove excess starch. If not using immediately, keep submerged in cold water.
04 -
Add the drained tapioca pearls to the chilled strawberry mixture. Add the remaining diced strawberries and coconut jellies. Stir to mix well. Add water to adjust consistency if needed. Serve cold.
# Notes:
01 -
Use plenty of water when cooking tapioca pearls to prevent sticking
02 -
Adjust sugar based on how sweet your strawberries are
03 -
The dessert will thicken in the refrigerator and may need thinning with water when serving later