Do you know what strawberry sago is? Well, if not, here we explain it to you. Sago is a light and refreshing Cantonese dessert usually made with some fruit, coconut milk and small tapioca pearls. This final ingredient is what gives it its name, a food originally from America that is obtained from the extraction of starch from the cassava root.

This time we make strawberry sago, that is, the same as the typical mango sago but with strawberry. I must say that mango and strawberry are among my favorite fruits, so these versions of sago have delighted me.

Although, the classic is to make this dessert with some fruit, the truth is that you can make it with almost any flavor, just with tapioca pearls, coconut milk and some sweetener (condensed milk preferably). It can even be made by combining several fruits and adding milk of various flavors.

I think sago is perfect with sour fruits because it has a very neutral flavor and combined with coconut milk it has a very tropical flavor that fascinates us.

Strawberry sago is perfect for this summer season. Ideal to make it in large quantities and leave it in the refrigerator for every time you crave something icy and a little sweet. I just mentioned another super positive fact about this dessert and that is that you can adjust the sweetness depending on whether you want it very sweet or not so sweet and this will not affect the final result.

Imagine the chewy texture of the tapioca pearls with the creaminess of the coconut milk and the juicy sweetness of the strawberries. This is definitely a dessert you can’t miss this season.

If you like this recipe you have to check out our mango sago, a sago made with mango that is delicious!

Strawberry sago

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Refrigeration time: 4 hours hrs

Total Time 4 hours hrs 50 minutes mins

Servings: 8

Course: Dessert, Snack

Cuisine: Asian

Ingredients Method

Ingredients

  

1x2x3x?

• 1 C tapioca pearls
• 31.75 oz (900 gr) fresh strawberries, rinsed, stems removed
• 1 can (13.50 fl oz) (400 ml) unsweetened coconut milk
• 1 can (12.17 fl oz) (360 ml) evaporated milk
• 2/3 C (5.65 oz) (160 gr) condensed milk

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Method

 

1. Add plenty of water to a medium saucepan and bring to high heat. Once the water has boiled, lower the heat to medium-high, add the tapioca pearls and mix a little with a rubber spatula.
2. Cook for 20 minutes, then remove the pot from the heat and cover it so that the tapioca pearls rest in the water for another 10 minutes until they are almost transparent, which means they are well cooked.
3. Empty the cooked tapioca pearls (sago) into a fine mesh strainer to drain the water and then rinse them with cold water. At this point the tapioca pearls should be completely transparent. Fill a large bowl with cold water and place the strainer with the tapioca pearls on top to soak in the water while preparing the rest of the recipe.
4. Separately, with a knife cut half of the strawberries (450 gr) into medium-sized cubes. A portion of these cubed strawberries should be reserved for garnish at the end.
5. In the bowl of a blender or food processor, add the rest of the strawberries (450 gr) along with the coconut milk, evaporated milk and condensed milk. Blend for a few seconds until smooth and homogeneous.
6. In a large deep serving dish, add the drained tapioca pearls along with the previous mixture and the strawberry cubes (except those to be used for decoration). Mix everything very well with a large spoon and there are two options to consume: cover the serving dish with plastic wrap and refrigerate for 4 hours or add ice to the mixture to consume faster.
7. Once the strawberry sago is well chilled, serve in individual glasses and decorate with more strawberry cubes.

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