Easy 4-ingredient Strawberry Sago
User Reviews
5
Easy 4-ingredient Strawberry Sago
Description
This dessert starts by cooking small tapioca pearls in boiling water until they become translucent and tender. The cooked pearls are rinsed to remove excess starch and mixed with creamy coconut milk, which adds richness without overpowering the fruitiness. Separately, a strawberry puree is blended from hulled ripe strawberries and sweetened condensed milk, delivering sweetness and a concentrated fresh berry flavor.
The puree is stirred into the tapioca and coconut milk mixture, combining smooth creaminess with chewy pearls and bright strawberry notes. The dessert is chilled before serving, creating a cool, refreshing pudding consistent in texture. Fresh mint leaves may be added as an optional garnish to introduce a herbal brightness.
Using only four main ingredients keeps this recipe straightforward while delivering satisfying texture and fruit flavor. The method avoids minute tapioca, instead using small tapioca pearls for ideal chewiness.
Ingredients
- 28.2 oz strawberries fully ripe & washed
- ½ cup tapioca pearls small uncooked kind (do not use minute tapioca)
- ½ cup sweetened condensed milk or condensed coconut milk for a dairy-free version
- 13.5 floz coconut milk room temperature (or heavy/whipping cream/half and half for a dairy version, full fat
- mint leaf for garnishing, optional, fresh
Instructions
- In a medium pot with 5 cups or 1250 ml water, bring to a boil on high heat. Add tapioca pearls, reduce to medium heat and cook for 10 minutes, stirring occasionally. Then turn off the heat, cover and soak the tapioca in the hot water for 10-15 minutes until translucent. If there is a white dot in the center of the tapioca, soak covered for 2-3 minutes.
- Strain the cooked tapioca with fine mesh sieve and rinse off the excess starch with cold running water until cold. Strain out as much excess water and transfer tapioca to a large bowl.
- Open the canned coconut milk, remove the lid and mix the contents with a fork. Then pour the coconut milk into the bowl of tapioca.
- Take only 17.6 oz or 500 grams of the strawberries (reserving the rest for later) and slice off the tops. Then transfer hulled strawberries into blender. Add condensed milk and blend until smooth.
- Add the strawberry mixture to the cooked tapioca and coconut milk and mix until combined. Taste test the pudding and feel free to add a little bit more of condensed milk if needed to adjust the sweetness to your liking.
- Slice the tops off of the remaining strawberries and dice it into small cubes.
- Divide strawberry sago pudding between four dessert bowls or glasses. Top it off with the diced strawberries. Or mix the diced strawberries into the strawberry sago. Garnish with fresh mint and enjoy cold!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Calories | 454kcal | 23% |
| Carbohydrates | 56g | 19% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 64mg | 3% |
| Potassium | 671mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 32g | 64% |
| Vitamin A | 128IU | 3% |
| Vitamin C | 120mg | 133% |
| Calcium | 164mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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