A sweet, creamy Asian-style pudding packed with coconut and strawberry flavors and chewy sago in every bite. This quick and easy strawberry sago uses just 4 simple ingredients and is ready in 30 minutes! A refreshing dessert that is great for the whole family or for parties.
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If you love strawberries and cream, then this is the dessert for you! The chewy tapioca pearls pair perfectly with the strawberry coconut pudding! It's the best Chinese dessert to make when it is strawberry season as the berries are sweet and juicy.
I love making this cold dessert idea to cool down with during the hot summer months. Also, I share how to make this dairy-free (see Variations below) so everyone can enjoy this!
If you don't like strawberries, try my easy and delicious Mango Sago!
Why This Recipe
- I've tested this recipe with various types of coconut milk and creams and I recommend using full-fat coconut milk for best taste.
- We let the boiled tapioca rest in the cooking water for another 10-15 minutes so the pearls become evenly chewy, tender, and translucent.
- Most strawberry sago recipes turn out clumpy; rinsing the cooked tapioca in cold water and straining well before assembly keeps the pearls separate and prevents sticking.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Fresh Strawberries: It's important to use ripe, vibrant, and firm strawberries without any greening or it won't taste as sweet. Avoid using frozen strawberries.
- Small Tapioca Pearls: 2 mm pearls made from tapioca starch extracted from the cassava plant [I recommend EFE or Cock Brand]. Do not use instant/minute tapioca. Substitution: Sago pearls or large tapioca pearls.
- Sweetened Condensed Milk: To thicken and sweeten the pudding.
- Whole Fat Coconut Milk (17-18 %): This is the base of the pudding. Avoid using coconut cream or light coconut milk. Substitution: Heavy cream or whipping cream.
- Fresh Mint: For a pop of color and garnishing. This is optional.
Instructions
Below are step-by-step instructions on how to make strawberry sago:
- Cook tapioca pearls: In a medium pot, bring 5 cups (1250 ml) of water to a boil over high heat. Add the tapioca pearls, reduce to medium heat, and cook for 10 minutes, stirring occasionally. Turn off the heat, cover, and let the tapioca soak in the hot water for 10-15 minutes until translucent. If a white dot remains in the center; cover and let sit for an additional 2-3 minutes.
- Rinse and combine with coconut milk: Strain the cooked tapioca through a fine-mesh sieve and rinse under cold running water until cooled, removing excess starch. Drain well and transfer to a large bowl. Open the canned coconut milk, stir it to combine, then pour it over the tapioca.
- Blend strawberry mixture: Measure out 17.6 oz (500 g) of strawberries, reserving the rest. Remove the tops and transfer the hulled strawberries to a blender. Add the condensed milk and blend until smooth.
- Mix pudding base: Pour the strawberry mixture into the tapioca and coconut milk. Mix until well combined, then taste and adjust sweetness with additional condensed milk if needed.
- Prepare strawberry topping: Remove the tops from the remaining strawberries and dice them into small cubes.
- Assemble and serve: Divide the pudding into four serving bowls or glasses. Top with the diced strawberries, or fold them into the pudding if preferred. Garnish with fresh mint and serve chilled.
Expert Tips
- Choose ripe, vibrant strawberries that are firm and fragrant. If they lack aroma, they likely won't be very sweet.
- Ensure the tapioca is fully cooked. If you see a white dot in the center, it's not ready-cover and let it sit in the hot water for a few more minutes.
- Rinse the cooked tapioca under cold running water to remove excess starch.
- Use a high-powered blender to purée the strawberries; it produces a smoother result than a food processor.
- Stir the coconut milk thoroughly before using to ensure the fats and liquids are fully combined.
Variations
- Dairy-free version: Swap the condensed milk with condensed coconut milk.
- Coconut-free version: Swap the whole fat coconut milk with heavy cream.
Pairing Suggestions
Strawberry sago pairs well with:
- Beverages: Juice, Boba Tea, Grass Jelly Milk, Strawberry Milk, Matcha Strawberry Latte, or Watermelon Milk.
- Fresh Fruits: Raspberries, blueberries, grapes, or bananas.
- Desserts: Mango Pudding, Pandan Coconut Jelly, Mango Coconut Jelly, Fruit Jelly Cake, Lychee Jelly, shaved ice, ice cream, popsicles or frozen yogurt.
Storage
- Leftover strawberry sago can be stored in an airtight container in the refrigerator for up to 4 days. For best results, store the pudding and strawberry topping separately until ready to serve. Before enjoying, let the pudding sit at room temperature for about 15 minutes, then stir well to allow the coconut milk to loosen and recombine.
- Freezer-friendly? Strawberry sago is not ideal for freezing as this will cause the tapioca to harden.
FAQ
Can I make strawberry sago in advance?
Strawberry sago can be made up to 4 days in advance and stored in an airtight container in the fridge. For best results, store the pudding and strawberry topping separately until ready to serve. Before enjoying, let the pudding sit at room temperature for about 15 minutes, then stir well to allow the coconut milk to loosen and recombine.
📖 Recipe
Easy 4-ingredient Strawberry Sago
A sweet, creamy Asian-style pudding packed with coconut and strawberry flavors and chewy sago in every bite. This quick and easy strawberry sago uses just 4 simple ingredients and is ready in 30 minutes! A refreshing dessert that is great for the whole family or for parties.
Ingredients
- 28.2 oz strawberries ripe
- ½ cup tapioca pearls small uncooked kind (do not use minute tapioca)
- ½ cup sweetened condensed milk
- 13.5 fl oz coconut milk full-fat kind (room temperature)
- fresh mint leaves optional, for garnishing
Instructions
- In a medium pot, bring 5 cups (1250 ml) of water to a boil over high heat. Add the tapioca pearls, reduce to medium heat, and cook for 10 minutes, stirring occasionally. Turn off the heat, cover, and let the tapioca soak in the hot water for 10-15 minutes until translucent. If a white dot remains in the center; cover and let sit for an additional 2-3 minutes.
- Strain the cooked tapioca through a fine-mesh sieve and rinse under cold running water until cooled, removing excess starch. Drain well and transfer to a large bowl. Open the canned coconut milk, stir it to combine, then pour it over the tapioca.
- Measure out 17.6 oz (500 g) of strawberries, reserving the rest. Remove the tops and transfer the hulled strawberries to a blender. Add the condensed milk and blend until smooth.
- Pour the strawberry mixture into the tapioca and coconut milk. Mix until well combined, then taste and adjust sweetness with additional condensed milk if needed.
- Remove the tops from the remaining strawberries and dice them into small cubes.
- Divide the pudding into four serving bowls or glasses. Top with the diced strawberries, or fold them into the pudding if preferred. Garnish with fresh mint and serve chilled.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 454kcal | Carbohydrates: 56g | Protein: 6g | Fat: 25g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 64mg | Potassium: 671mg | Fiber: 4g | Sugar: 32g | Vitamin A: 128IU | Vitamin C: 120mg | Calcium: 164mg | Iron: 4mg
Carmen
Hello! I was looking for a good recipe for strawberries as they are on sale now, and found this very appealing recipe. Thanks! I lived in Brazil for a few years and there they use tapioca balls all the time to make desserts similar to this one. There it is called sagu. Tapioca is one of the most common starches that grows in Brazil so everyone eats it most of the time. There the most common way to prepare it is for kids' birthdays. they cook it with cinnamon and clove sticks and then add wine and sugar when the sago is cooked. the alcohol evaporates and only the flavour is left. Thanks for sharing this recipe=)
Christie Lai
Glad to hear that I could provide this recipe! Thank you so much for sharing that information on tapioca and how you normally enjoy it! It sounds delicious!
Kim Urquhart
We tried the strawberry sago pudding ahead of serving it to our guests and it was just the right balance we were looking for - refreshing, not too sweet, palate cleansing and delicious! It was a shame my husband wanted half of the leftover pudding after portioning it for our guests! 😁
Thanks for the recipe!
Christie Lai
Thank you so much for sharing your positive and kind review! I am so glad you and your guests all enjoyed it 🙂 Haha that's too funny of your husband. I appreciate you making my recipe, Kim!
Kim
We tried the strawberry sago pudding ahead of serving it to our guests and it was just the right balance we were looking for - refreshing, not too sweet, palate cleansing and delicious! It was a shame my husband wanted half of the leftover pudding after portioning it for our guests! 😁
Thanks for the recipe!
Addison
It was amazing, i made it for a bake sale and everybody enjoyed it ! Thank you so so much!!
Christie Lai
Aww this made me smile so much! Thank you so much for making it and really happy to hear that everybody loved it at the bake sale!
heather
really good! made it for a dinner party and everyone loved it 🙂 also refrigerates well
christieathome
So happy to hear that your whole party enjoyed it! Thank you so much for making my recipe, Heather! 🙂
Isenathi
I have lost the words but all I see is PEFERCTION👌👌👌
christieathome
Thanks so much for the kind words!
AW
Can you make it ahead of time, previous day? How do u store?
Christie Lai
Hi there, you may make it up to 1-4 days in advance but please note that with time, the sago loses it chewiness so I would even recommend making it up to 1 day in advance for best taste. For storage, you can store it in an airtight container in the fridge.