Strawberry

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Chilling Time: 2 hours
• Total Time: 2 hours 30 minutes
• Servings: 6
• Difficulty: Easy

Ingredients

For the Sago

• ½ cup small tapioca pearls (sago)
• 5 cups water

For the Strawberry Mixture

• 2 cups fresh strawberries, hulled
• 2 tablespoons granulated sugar (adjust to taste)
• 1 teaspoon fresh lemon juice

For the Creamy Base

• 1 cup whole milk
• 1 cup evaporated milk
• ½ cup sweetened condensed milk
• ½ teaspoon vanilla extract
• ¼ cup heavy cream (optional, for extra richness)

Optional Garnishes

• Fresh sliced strawberries
• Mint leaves
• Toasted coconut flakes
• White chocolate shavings
• Chia seeds

Equipment Needed

• Medium saucepan
• Fine-mesh strainer
• Blender or food processor
• Mixing bowl
• Measuring cups and spoons
• Serving glasses or dessert bowls

Instructions

Step 1: Cook the Sago

Bring 5 cups of water to a rolling boil over high heat.

Gradually add the tapioca pearls while stirring to prevent clumping.

Reduce the heat to medium and cook for 12–15 minutes, stirring occasionally.

The pearls should become mostly translucent with only a tiny white center remaining.

Turn off the heat, cover the saucepan, and let the pearls rest for 5 minutes until fully translucent.

Drain the cooked sago and rinse thoroughly under cold running water to remove excess starch.

Set aside.

Step 2: Prepare the Strawberries

Wash, hull, and roughly chop the strawberries.

Place them in a blender with the sugar and lemon juice.

Blend on high speed for about 1 minute, or until smooth.

Taste and adjust the sweetness if necessary.

Step 3: Make the Creamy Mixture

In a large mixing bowl, whisk together:

• Whole milk
• Evaporated milk
• Sweetened condensed milk
• Vanilla extract
• Heavy cream (if using)

Whisk until smooth and well combined.

Step 4: Combine Everything

Add the strawberry puree to the milk mixture and stir until evenly blended.

Fold in the cooked, cooled sago pearls.

Mix gently so the pearls remain evenly distributed throughout the dessert.

Step 5: Chill

Cover the bowl and refrigerate for at least 2 hours.

Chilling allows the flavors to meld and creates the perfect creamy consistency.

Step 6: Serve

Stir the dessert before serving.

Spoon into chilled glasses or dessert bowls.

Garnish with sliced strawberries, mint leaves, toasted coconut, or white chocolate shavings if desired.

Serve cold.

Tips for Success

• Cook the sago in plenty of water to prevent sticking.
• Rinse the pearls thoroughly after cooking to remove excess starch.
• Use ripe, sweet strawberries for the best flavor.
• Chill well before serving for the creamiest texture.
• Stir before serving, as the pearls naturally settle at the bottom.
• Adjust the condensed milk to make the dessert sweeter or lighter.

Recipe Variations

Coconut Strawberry Sago

Replace the whole milk with coconut milk for a tropical flavor.

Mango Strawberry Sago

Blend one ripe mango with the strawberries for a fruity combination.

Berry Mix

Use strawberries, raspberries, and blueberries together for a colorful dessert.

Dairy-Free Version

Replace all dairy ingredients with coconut milk, almond milk, or oat milk, and use sweetened coconut condensed milk if available.

Yogurt Strawberry Sago

Replace part of the milk with plain Greek yogurt for a tangier and protein-rich dessert.

Serving Suggestions

Strawberry Sago pairs wonderfully with:

• Fresh fruit platters
• Butter cookies
• Sponge cake
• Coconut macaroons
• Vanilla wafers
• Shortbread cookies
• Afternoon tea
• Summer picnics
• Holiday dessert buffets

Serve in clear glasses to showcase the vibrant pink color and chewy pearls.

Storage Instructions

Store Strawberry Sago in an airtight container in the refrigerator for up to 3 days.

Stir well before serving, as the pearls may settle.

Avoid leaving the dessert at room temperature for extended periods.

Freezing

Freezing is not recommended, as the texture of the cooked sago pearls becomes firm and grainy after thawing.

For the best quality, enjoy the dessert freshly chilled.

Frequently Asked Questions

What is sago?

Sago commonly refers to small tapioca pearls used in desserts. They become translucent and pleasantly chewy after cooking.

Can I use frozen strawberries?

Yes. Thaw them completely and drain any excess liquid before blending for the best flavor and consistency.

Why are my pearls still white?

If the centers remain white, let the pearls rest in the hot water with the heat turned off for a few extra minutes until they become fully translucent.

Can I make this dessert ahead?

Yes. Strawberry Sago can be prepared a day in advance and kept refrigerated until ready to serve.

Can I reduce the sweetness?

Absolutely. Simply use less condensed milk or sugar and taste as you mix.

Nutrition Information (Per Serving)

• Calories: 285
• Protein: 6 g
• Carbohydrates: 44 g
• Total Fat: 10 g
• Saturated Fat: 6 g
• Cholesterol: 32 mg
• Sodium: 85 mg
• Fiber: 2 g
• Sugar: 28 g
• Calcium: 180 mg
• Iron: 0.5 mg
• Potassium: 280 mg
• Vitamin C: 45 mg