Description
This creamy and refreshing dessert combines juicy strawberries with velvety coconut milk and tender sago pearls. Perfect as a light, tropical-inspired treat, it can be served chilled and garnished with fresh mint for a burst of freshness.
Ingredients
For the Strawberry Mixture
28.2 oz fresh strawberries, fully ripe and washed
1/2 cup sweetened condensed milk (or condensed coconut milk for a dairy-free version)
For the Sago Pudding
1/2 cup small tapioca pearls (uncooked; avoid minute tapioca)
13.5 fl oz full-fat coconut milk (room temperature; or use heavy cream/half-and-half for dairy version)
Fresh mint leaves, for garnish (optional)
Instructions
Prepare the Strawberry Mixture
Chop strawberries if needed and combine with condensed milk in a blender or food processor.
Blend until smooth and creamy. Set aside.
2. Cook the Sago
Bring a pot of water to a boil. Add tapioca pearls and cook according to package instructions (usually 10–15 minutes), stirring occasionally to prevent sticking.
Once translucent and tender, drain and rinse under cold water to stop cooking.
3. Combine with Coconut Milk
In a medium saucepan, gently warm the coconut milk over low heat.
Add cooked sago and stir to combine. Heat for 2–3 minutes until mixture is creamy and slightly thickened. Do not boil.
4. Assemble the Dessert
Layer or swirl the strawberry mixture with the coconut sago pudding in serving glasses or bowls.
Chill in the refrigerator for at least 1 hour to allow flavors to meld.
5. Serve
Garnish with fresh mint leaves if desired and enjoy cold.
- Prep Time: 15 minutes
- Cook Time: 15 minutes