Ingredients
Scale
- 600 g fresh strawberries, finely diced
- 400 g coconut milk (1 can)
- 50 g granulated sugar (adjust to taste)
- 150 g small tapioca pearls
- 225 g coconut jellies (also called coconut gel or nata de coco), drained
Instructions
Step 1: Blend the Strawberry Mixture
- In a blender, add 300 g (half) of the diced strawberries.
- Pour in the coconut milk and sugar. Blend until the mixture is smooth.
- Taste and adjust the sweetness if needed.
- Pour the blended mixture into a large serving bowl and place it in the refrigerator to chill while you prepare the tapioca pearls.
Step 2: Cook the Tapioca Pearls
- Fill a medium-sized pot with water, leaving enough space for the tapioca pearls to expand.
- Bring the water to a boil over medium-high heat.
- Once the water is boiling, add the tapioca pearls and stir immediately to prevent them from sticking together.
- Let them boil uncovered for about 10 minutes, stirring occasionally.
- Turn off the heat, cover the pot, and allow the pearls to steam for another 10 minutes. This will help them turn completely translucent.
- Drain the tapioca pearls using a fine mesh sieve.
- Rinse the pearls under cold running water to stop the cooking process and remove excess starch.
Step 3: Combine the Ingredients
- Add the cooked tapioca pearls to the chilled strawberry mixture.
- Mix in the remaining 300 g of diced strawberries and the drained coconut jellies.
- Stir everything together until well combined.
- If the consistency is too thick, add a little cold water to thin it out to your preference.
Step 4: Serve
- Pour the Strawberry Sago into individual serving bowls.
- Serve chilled for the best taste and texture.
Notes
Cooking Tapioca Pearls Correctly
- Use a large pot with plenty of water because tapioca pearls expand significantly during cooking.
- Stir the pearls occasionally to prevent them from clumping together.
- Tapioca pearls are fully cooked when they become completely translucent. If you notice white centers, let them steam a little longer before draining.
- After rinsing, keep the pearls submerged in cold water if you are not using them immediately. This prevents them from sticking together.
Adjusting the Sweetness
- The amount of sugar needed depends on the ripeness of the strawberries. If your strawberries are very sweet, use less sugar. If they are slightly tart, you may need to add more sugar to balance the flavors.
- If you are using an alternative sweetener like honey or maple syrup, start with a small amount and adjust to taste.
Enhancing the Flavor and Texture
- Add a few drops of vanilla extract or a pinch of salt to enhance the overall flavor.
- To make the dessert even more refreshing, serve it with crushed ice or blend ice cubes into the strawberry mixture.
- For extra texture, include additional toppings like chopped fresh mango, lychee, or basil seeds.
Common Mistakes to Avoid
- Overcooking the tapioca pearls: If you boil them for too long, they may become too soft and lose their chewiness.
- Using unripe strawberries: This can result in a sour flavor. If your strawberries are not fully ripe, add a bit more sweetener to compensate.
- Not chilling the mixture properly: Strawberry Sago tastes best when served cold. Allow enough time for it to chill in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes