Description
A refreshing and creamy dessert featuring chewy sago pearls and fresh strawberry puree blended with coconut milk, perfect for warm days or any light treat.
Ingredients
1/2 cup small sago pearls (tapioca)
2 cups water (for boiling sago)
1 cup fresh strawberries, chopped
2–3 tbsp sugar (adjust to taste)
1/2 cup coconut milk or evaporated milk
1/2 cup sweetened condensed milk (optional, for extra creaminess)
A few drops of vanilla (optional)
Ice cubes or crushed ice (optional, for serving)
Instructions
- Bring water to a boil, add sago pearls and cook over medium heat for 10–12 minutes, stirring often until pearls become mostly translucent.
- Turn off heat, cover pot and let sit for 5 minutes, then rinse sago under cold water and drain well.
- Blend chopped strawberries with sugar to create a smooth puree; strain if a silky texture is desired.
- In a bowl, combine cooked sago, strawberry puree, coconut milk, and condensed milk (if using); add vanilla drops if desired.
- Refrigerate the mixture for 1–2 hours until chilled and flavors meld.
- Spoon pudding into cups or bowls; optionally add extra strawberries, crushed ice, cubed fruits, or whipped cream before serving.
Notes
Adjust sugar to taste based on the sweetness of strawberries.
Use frozen strawberries thawed and drained if fresh are unavailable.
Condensed milk is optional for extra creaminess; omit for less sweetness or vegan version.
Try variations like mango or kiwi puree, almond or soy milk, or floral essences like rose water.
Store leftovers in an airtight container in the fridge for up to 2 days; do not reheat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Boiling, blending, chilling
- Cuisine: Fusion / Asian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 180-220 kcal
- Sugar: 12-15 g
- Sodium: 20 mg
- Fat: 6-8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 1-2 g
- Trans Fat: 0 g
- Carbohydrates: 30-35 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0-5 mg
