Strawberry Sago is a delightful and refreshing dessert that combines the sweet and tangy flavor of strawberries with the chewy texture of tapioca pearls, all enveloped in a creamy coconut milk base. This dessert is perfect for hot summer days or as a light and satisfying end to any meal. This recipe will guide you through making a delicious bowl of Strawberry Sago that is sure to impress your friends and family.
Ingredients
- ½ cup small tapioca pearls
- 1 pound fresh strawberries, hulled and diced
- 1 cup strawberry puree (from about 1 pound of strawberries)
- 1 cup coconut milk
- ¼ cup sweetened condensed milk (adjust to taste)
- 1 teaspoon vanilla extract
- 4 cups water
- Ice cubes (optional, for serving)
- Fresh mint leaves (optional, for garnish)
Instructions
- Cook the tapioca pearls: In a medium pot, bring 4 cups of water to a boil. Add the tapioca pearls and stir to prevent them from sticking together. Reduce the heat to medium and simmer for about 15-20 minutes, or until the pearls are translucent with a small white dot in the center. Turn off the heat, cover the pot, and let the pearls sit for another 10 minutes until fully translucent. Drain and rinse the tapioca under cold water to remove excess starch. Set aside.
- Prepare the strawberry puree: In a blender, combine the hulled strawberries and blend until smooth. Set aside.
- Mix the coconut milk base: In a large bowl, whisk together the coconut milk, sweetened condensed milk, and vanilla extract until well combined. Adjust the sweetness by adding more condensed milk if desired.
- Combine the ingredients: Add the cooked tapioca pearls and strawberry puree to the coconut milk mixture. Stir until everything is well combined. If you prefer a chilled dessert, refrigerate the mixture for at least 1 hour before serving.
- Serve: Divide the diced strawberries among serving bowls. Pour the strawberry sago mixture over the strawberries. Add ice cubes if desired for an extra refreshing touch. Garnish with fresh mint leaves if using. Serve immediately and enjoy!
FAQs
1. What is Strawberry Sago? Strawberry Sago is a popular dessert in many Asian countries, particularly in Hong Kong and Taiwan. It typically consists of strawberries, tapioca pearls, and a creamy base made from coconut milk or evaporated milk.
2. Can I use other fruits in Strawberry Sago? Yes, you can substitute or add other fruits such as mangoes, kiwi, or lychee. However, strawberries are the traditional choice and provide a unique sweet and tangy flavor that pairs well with the creamy base.
3. How do I store Strawberry Sago? Store Strawberry Sago in an airtight container in the refrigerator for up to 2 days. The tapioca pearls may absorb some of the liquid and become softer over time, so it’s best enjoyed fresh.
4. Can I make Strawberry Sago vegan? Yes, you can make Strawberry Sago vegan by using coconut milk and a plant-based sweetener like agave syrup or maple syrup instead of sweetened condensed milk.
5. What type of tapioca pearls should I use? Small tapioca pearls are typically used for Strawberry Sago. They cook faster and provide a pleasant chewy texture. You can find them in the Asian section of most grocery stores or online.
6. Can I use canned strawberry puree? Yes, you can use canned strawberry puree if fresh strawberries are not available. Just make sure to adjust the sweetness of the dessert accordingly, as canned puree may contain added sugar.
7. What can I serve with Strawberry Sago? Strawberry Sago is delicious on its own, but you can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Enjoy making and savoring this refreshing Strawberry Sago! If you have any other questions or need further assistance, feel free to ask. Happy cooking!