Strawberry Sago
A rich, creamy dessert that combines the sweetness of strawberries with the tropical flavors of coconut, featuring chewy sago pearls for texture.
Ingredients
For the Base
- 1 cup sago pearls Can substitute with tapioca pearls.
- 2 cups coconut milk Light coconut milk can be used for lower fat.
- 1/2 cup sugar Adjust according to sweetness preference; honey or agave can be used.
For the Sauce
- 2 cups fresh strawberries, blended Use ripe strawberries for best flavor.
To Serve
- as needed pieces fresh strawberry slices For garnishing.
Instructions
Preparation
- In a pot, bring water to a boil, then add the sago pearls. Cook for about 10-15 minutes or until they turn translucent.
- Once cooked, drain the sago pearls and rinse them under cold water to stop the cooking process.
- In a separate pot, combine the coconut milk and sugar over medium heat. Stir until the sugar dissolves completely.
- In a large bowl, mix the cooked sago, the coconut milk mixture, and the blended strawberries until well combined.
- Allow the mixture to cool, then refrigerate for at least 30 minutes before serving.
- Serve the dish chilled, garnishing with fresh strawberry slices on top.
Notes
Make-ahead friendly, store in the refrigerator for up to 3 days. Freezing is not recommended as it may alter the texture of the sago pearls.