Name: Strawberry Sago with Coconut Milk Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1/2 cup sago pearls; 2 lbs strawberries (washed and stems removed); 3/4 cup evaporated milk; 3 tablespoon condensed milk (adjust to taste); 1 cup coconut milk (whole fat, chilled); Chopped strawberry pieces (for garnish)

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Introduction

Strawberry Sago is a refreshing and creamy dessert that’s perfect for warm days. This sweet treat combines chewy sago pearls with a smooth strawberry and coconut milk blend for a delightful texture and flavor.

The image shows a glass cup filled with a creamy pink dessert mixed with small tapioca pearls evenly spread throughout. On top, there is a small pile of bright red strawberry pieces and a fresh green mint leaf garnish. The cup is placed on a white marbled surface, surrounded by a golden spoon, a white plate holding fresh strawberries, and a soft pink cloth. In the blurred background, there are more glass cups holding the same dessert. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup sago pearls
2 lbs strawberries (washed and stems removed)
3/4 cup evaporated milk
3 tablespoons condensed milk (adjust to taste)
1 cup coconut milk (whole fat, chilled)
Chopped strawberry pieces (for garnish)

Instructions

Step 1: Cook the sago. In a medium saucepan, bring water to a boil. Add the sago pearls, reduce the heat to medium-high, and cook until they turn transparent, about 15 minutes, stirring occasionally. Remove from heat, cover, and let sit for another 10-15 minutes until fully translucent.
Step 2: Cool the sago. Strain the cooked sago and rinse it with cold water to stop the cooking process. Submerge the sieve with the sago into a bowl of water to prevent the pearls from drying out. Set aside.
Step 3: Blend the strawberries. Combine the washed strawberries, evaporated milk, and condensed milk in a blender. Blend until smooth. Taste and add more condensed milk if desired, then blend again. Chill the mixture in the refrigerator until ready to use.
Step 4: Combine. Drain the sago pearls and transfer them to a large mixing bowl. Add the chilled coconut milk and the strawberry mixture, stirring gently until well combined.
Step 5: Assemble. Spoon the mixture into individual serving cups and garnish with chopped strawberry pieces. Serve chilled and enjoy!

Tips & Variations

For a richer flavor, use full-fat coconut milk and fresh, ripe strawberries.
You can substitute evaporated milk with regular milk or coconut cream for a different texture.
If you prefer a smoother texture, strain the strawberry blend through a fine mesh before mixing.
Add a splash of lemon juice to brighten the strawberry flavor.

Storage

Store the strawberry sago dessert in an airtight container in the refrigerator for up to 2 days. Stir gently before serving as the mixture may thicken when chilled. It is best enjoyed fresh and cold. Avoid freezing, as the texture may change.

How to Serve

A clear glass filled with three layers: the bottom and middle layers are a light pink creamy pudding with small translucent tapioca pearls evenly mixed throughout, and the top layer includes a small pile of bright red chopped strawberries and a sprig of fresh green mint placed slightly to the side. A golden spoon with a woman's hand holding it scoops a dollop of the pudding topped with a piece of strawberry, hovering just above the glass. The glass sits on a white marbled surface with a blurred white bowl of strawberries in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is sago and where can I buy it?

Sago pearls are small, translucent starch balls extracted from the sago palm. They are commonly found in Asian grocery stores and some well-stocked supermarkets, usually in the baking or international food aisle.

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries can be used. Thaw them completely and drain any excess liquid before blending to avoid a watery consistency.