Strawberry Sago Popsicles

Blend the strawberries:

1. Add the strawberries to a high-speed blender and blend until smooth.
2. Set aside.

Cook the tapioca pearls:

1. Pour 40ml of the coconut milk into a bowl and stir in 15g sugar. Set aside.
2. In a small saucepan, combine tapioca pearls with 1 ½ C water.
3. Bring to a boil over high heat and cover with a lid. Turn off the heat and let it sit on the element for 8-10 minutes, or until the pearls are translucent.
4. Drain the tapioca pearls in a colander and rinse lightly under cold water.
5. Drain and add the pearls to the coconut milk-sugar mixture and stir until incorporated.

Prepare the strawberry mixture:

1. Measure out 200ml of coconut milk into a small saucepan.
2. Remove 30ml of coconut milk into a small bowl and stir in 6g tapioca starch, until combined. Set aside.
3. Add about half of the strawberry puree to the coconut milk and add in remaining 35g sugar.
4. Heat the strawberry coconut milk mixture in the saucepan and bring to a simmer over medium heat.
5. Pour in the tapioca starch slurry and cook over medium heat for until bubbling and slightly thickened, for 1-2 minutes.
6. Remove from heat and combine in the remaining strawberry puree and vanilla extract.
7. Stir well and let the mixture cool.

Assemble:

1. Place a few teaspoons of cooked tapioca pearls into the popsicle mold.
2. Pour in a portion of the strawberry mixture.
3. Add a little more tapioca pearls and top off with the strawberry mixture.
4. Tip: for a swirled effect, use a chopstick to wiggle the mixture a little.
5. Repeat with the remaining popsicle molds.
6. Cover with the lid and stick in the popsicle sticks.
7. Freeze until solid, about 6-8 hours or overnight.