Name: Strawberry Sago Dessert
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian
Ingredients: 1/2 cup small tapioca pearls; 3 cups chopped strawberries; 1 cup coconut milk (any type); 1 cup milk; 1 tablespoon strawberry jam; 1/4 cup sweetened condensed milk; 1 jar coconut jellies (nata de coco)

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Creamy, fruity, and delightfully chewy, this strawberry sago dessert is a refreshing tropical treat featuring coconut milk, soft tapioca pearls, and vibrant strawberries. Whether served chilled or at room temperature, it’s a perfect dessert for warm days or festive occasions.

Why You’ll Love This Recipe

This strawberry sago dessert combines a variety of textures and flavors into one comforting, fruity bowl. The chewy tapioca pearls and nata de coco provide a fun contrast to the creamy coconut base and sweet strawberries. It’s naturally gluten-free, easily adaptable, and doesn’t require any baking—ideal for a quick, crowd-pleasing dessert that tastes as beautiful as it looks.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1/2 cup small tapioca pearls
3 cups chopped strawberries
1 cup coconut milk (any type)
1 cup milk
1 tablespoon strawberry jam
1/4 cup sweetened condensed milk
1 jar coconut jellies (nata de coco)

Directions

Bring a medium pot of water to a boil. Add the tapioca pearls and reduce the heat to a gentle boil. Cook for 25–30 minutes, or until the pearls become fully translucent. Stir occasionally and add more water if necessary to prevent sticking.
Rinse the cooked tapioca under cold water, drain thoroughly, and transfer to a large mixing bowl.
In a blender, combine half of the chopped strawberries, coconut milk, regular milk, and strawberry jam. Blend until smooth.
Pour the blended strawberry-coconut mixture into the bowl with the tapioca pearls.
Stir in the remaining chopped strawberries, sweetened condensed milk, and coconut jellies (nata de coco).
Serve immediately for a soft, warm texture or chill in the refrigerator for at least 1 hour to enjoy cold.

Servings and timing

Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Calories: 260 kcal per serving

Variations

Mango Twist: Substitute strawberries with mango for a tropical variation.
Vegan Version: Use plant-based milk and coconut condensed milk alternatives.
Extra Creamy: Increase the amount of coconut milk or add a bit of heavy cream for a richer base.
Jelly Swap: Try lychee or pineapple jellies in place of coconut jellies for added flavor.
Chia Boost: Add a tablespoon of soaked chia seeds for additional texture and fiber.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Stir well before serving, as the tapioca pearls may settle. This dessert is best enjoyed cold; reheating is not recommended, as it may affect the texture of the pearls and milk.

FAQs

What type of tapioca pearls should I use?

Use small white tapioca pearls for this dessert. Avoid the larger boba-style pearls, as they require different cooking times and yield a different texture.

Can I make this dessert ahead of time?

Yes, you can prepare it a few hours ahead. It’s best served chilled, and resting time allows the flavors to meld together beautifully.

Is this dessert gluten-free?

Yes, all the ingredients are naturally gluten-free, making it suitable for gluten-sensitive diets.

Can I use frozen strawberries?

Yes, thaw the strawberries before blending or chopping. Drain excess liquid to maintain the desired texture.

How do I prevent the tapioca from clumping?

Stir frequently while boiling and rinse well under cold water after cooking to keep the pearls separate.

Can I use dairy-free milk?

Yes, use almond milk, oat milk, or any plant-based milk of your choice to make the dessert dairy-free.

What does nata de coco taste like?

Nata de coco has a mild sweetness and chewy texture, adding contrast and a subtle coconut flavor to the dessert.

Can I add sweetener to adjust the taste?

Yes, taste the final mixture and adjust sweetness with more condensed milk, honey, or sugar if desired.

How long can I store this in the fridge?

The dessert is best within 1–2 days, as the tapioca may harden and the texture may change over time.

Can I add other fruits?

Absolutely. Chopped mangoes, kiwi, lychee, or bananas pair well with the base and enhance the fruity profile.

Conclusion

Strawberry sago dessert is a creamy, refreshing, and delightfully chewy treat that brings tropical flavors into your kitchen with ease. Its vibrant color, luscious texture, and simple ingredients make it a favorite for gatherings, warm afternoons, or anytime you crave something sweet and unique. Serve it chilled and savor every spoonful.

Strawberry Sago Dessert

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Creamy, fruity, and delightfully chewy, this strawberry sago dessert blends tapioca pearls, coconut milk, and real strawberries for a refreshing tropical treat.

Author: Mari
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Dessert
Method: Boiling, Blending
Cuisine: Asian
Diet: Gluten Free

Ingredients

Units Scale

1/2 cup small tapioca pearls
3 cups chopped strawberries
1 cup coconut milk (any type)
1 cup milk
1 tablespoon strawberry jam
1/4 cup sweetened condensed milk
1 jar coconut jellies (nata de coco)

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Instructions

Bring a medium pot of water to a boil. Add tapioca pearls and reduce to a gentle boil. Cook for 25–30 minutes or until the pearls turn fully translucent, adding more water if needed.
Rinse cooked tapioca under cold water, drain thoroughly, and transfer to a large mixing bowl.
In a blender, combine half the chopped strawberries, coconut milk, milk, and strawberry jam. Blend until smooth.
Pour the strawberry-coconut mixture into the bowl with the tapioca pearls.
Stir in the remaining chopped strawberries, sweetened condensed milk, and coconut jellies.
Serve immediately for a soft, creamy texture or chill in the fridge for an hour to enjoy cold.