Ingredients
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Once the strawberry sago is well chilled, serve in individual glasses and decorate with more strawberry cubes.