If you’re craving a dessert that’s refreshingly fruity yet satisfyingly creamy, you absolutely have to try this Strawberry Coconut Sago Pudding Recipe. I love this because it blends the tropical creaminess of coconut milk with the natural sweetness of fresh strawberries and the fun, chewy texture of sago pearls. When I first tried making it, I was so impressed by how impressive it looks but how simple it is to whip up! Keep reading, and I’ll walk you through every detail to make sure your pudding turns out just perfect.
Why You’ll Love This Recipe
- Fresh and Fruity: Using fresh strawberries makes the pudding refreshingly bright and naturally sweet.
- Creamy Coconut Flavor: Coconut milk adds an irresistibly smooth and tropical richness that balances the texture.
- Chewy Fun: The small tapioca pearls (sago) give a delightful chewy texture that your family and friends will enjoy.
- Customizable and Easy: Quick to prepare with options to tweak sweetness or add different jellies and fruits.
Ingredients You’ll Need
The magic of this Strawberry Coconut Sago Pudding Recipe lies in combining a handful of simple, fresh ingredients that complement each other perfectly. When shopping, look for ripe, sweet strawberries and a good quality canned coconut milk for that pure creamy taste.
- Fresh strawberries: Choose bright red, fragrant berries for the best natural sweetness and vibrant color.
- Coconut milk: Full-fat canned coconut milk works best to give the pudding a rich creaminess.
- Granulated sugar: Adjust this based on your strawberries’ sweetness – sometimes you won’t need much at all!
- Small tapioca pearls (sago): These provide the signature chewy texture essential to sago pudding.
- Coconut jellies (nata de coco): Adds a cool, slightly firm contrast, making the pudding more fun to eat.
Variations
I love making this pudding my own depending on the season and what’s in my fridge. Feel free to personalize it to your taste — that’s what makes it so fun to make!
- Use different fruits: I’ve tried substituting mango or kiwi for some or all of the strawberries with great results — it brightens up the pudding with a new twist.
- Sweetener swaps: If you prefer, swap granulated sugar for honey or maple syrup; just blend it well so the pudding stays smooth.
- Dairy-free or vegan: Since this recipe is already coconut milk-based, it’s naturally vegan – just skip any add-ins that aren’t.
- Textural twists: Adding popping boba or extra jellies can make the pudding even more exciting for kids or parties.
How to Make Strawberry Coconut Sago Pudding Recipe
Step 1: Blend the Strawberry Coconut Base
Start by blending half of your diced strawberries with the coconut milk and sugar until smooth. I discovered this step really helps the pudding have a beautifully silky texture and the perfect balance of flavors. Give it a quick taste and adjust the sugar if necessary — sometimes my strawberries have been sweeter, sometimes a little tart, so tasting here is key!
Step 2: Cook the Tapioca Pearls Loving Care
This step can intimidate some people, but I promise it’s easier than you think. Boil your tapioca pearls in plenty of water for 10 minutes, stir occasionally so they don’t clump, then cover and let them steam off the heat for another 10 minutes until they turn translucent. Here’s what I learned — more water means less sticky pearls, so don’t skimp on it! Rinse them well under cold water afterward to wash off starch and stop the cooking.
Step 3: Combine and Chill
Drain the tapioca pearls and add them to your chilled strawberry coconut mixture. Then stir in the remaining diced strawberries and coconut jellies. If the pudding feels too thick for your liking, just stir in a little water to loosen it. Now pop it back in the fridge to chill nicely before serving.
Pro Tips for Making Strawberry Coconut Sago Pudding Recipe
- Water Ratio Matters: Use a big pot with plenty of water when boiling sago pearls to prevent them from sticking or becoming gummy.
- Sugar Adjustments: Always taste your blended strawberry coconut base before adding all the sugar — strawberries vary widely in sweetness.
- Rinse Tapioca Well: Rinsing sago pearls under cold water after cooking keeps them from clumping and stops overcooking.
- Storage Tip: If your pudding thickens in the fridge, just stir in a splash of water to bring back that perfect creamy consistency before serving.
How to Serve Strawberry Coconut Sago Pudding Recipe
Garnishes
I love topping this pudding with a few fresh strawberry slices and a sprinkle of toasted coconut flakes. It adds a lovely texture and a little extra coconutty flavor punch that complements the pudding beautifully.
Side Dishes
This pudding pairs well with light, tropical-inspired dishes like grilled pineapple or a crisp mango salad. It’s also fantastic as a refreshing dessert after a spicy meal — perfect to cool things down.
Creative Ways to Present
For parties, I like serving this pudding in pretty glass jars or clear cups, layering it with extra diced fresh fruit and a sprig of mint. It always gets compliments and looks so fancy without much extra effort.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and it keeps beautifully for about 3 days. Just be aware that the sago pearls absorb liquid and the pudding thickens — but a quick stir with a little water fixes that instantly.
Freezing
I typically don’t freeze this pudding because the texture of tapioca pearls changes when frozen and thawed, becoming tough or overly soft. I recommend enjoying it fresh or refrigerated instead.
Reheating
Since this pudding is best served cold, I usually skip reheating. But if you want to warm it slightly, do so gently in a saucepan over low heat, stirring constantly to avoid breaking down the tapioca pearls.
FAQs
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What is sago, and can I substitute it?
Sago pearls are small tapioca balls made from starch extracted from tropical palm stems. You can substitute with small tapioca pearls, but make sure they are small to get the right texture. Larger tapioca pearls will work but will give a different mouthfeel.
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How do I know when tapioca pearls are fully cooked?
Cooked tapioca pearls turn translucent all the way through with no opaque white center. They should be chewy but not hard or mushy. The steaming after boiling helps ensure even cooking.
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Can I make this pudding ahead of time?
Yes! You can prepare it a few hours or even a day ahead. Just store in the fridge and stir in a little water before serving if it thickens up too much.
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Is this recipe vegan-friendly?
Absolutely! This recipe uses coconut milk and plant-based ingredients, so it’s naturally vegan as long as you avoid non-vegan add-ins.
Final Thoughts
This Strawberry Coconut Sago Pudding Recipe has become one of my go-to desserts, especially in warmer months. It’s light, fruity, and creamy all at once — a combo that always impresses guests and delights my family alike. I love how quick it is to make and how easily you can customize it for your taste. So next time you want something sweet but not heavy, give this pudding a try and watch everyone go crazy for it — I promise it won’t disappoint!
Print
Strawberry Coconut Sago Pudding Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
Strawberry Sago is a refreshing and delightful dessert featuring chewy tapioca pearls, creamy coconut milk, and fresh strawberries. This chilled treat combines the natural sweetness of strawberries with the smooth richness of coconut milk and the unique texture of coconut jellies, perfect for a hot day or a light dessert.
Ingredients
Strawberry Mixture
- 600 g fresh strawberries, finely diced
- 400 g coconut milk (1 can)
- 50 g granulated sugar, adjust to taste
Tapioca Pearls
- 150 g small tapioca pearls
Add-ins
- 225 g coconut jellies (coconut gel or nata de coco), drained
Instructions
- Blend: To a blender, add 300 g (half) of diced strawberries, coconut milk, and sugar. Blend until smooth. Taste and add more sugar if needed. Pour the mixture into a large serving bowl and chill in the fridge while cooking tapioca pearls.
- Cook Tapioca Pearls: Fill a medium pot with plenty of water and bring to a boil on the stovetop. Add tapioca pearls and stir. Boil uncovered for 10 minutes, stirring occasionally. Remove from heat, cover, and let steam for another 10 minutes until pearls are translucent.
- Drain: Pour cooked tapioca pearls into a fine mesh sieve to drain water. Rinse thoroughly with cold water to stop cooking and remove excess starch. Keep submerged in cold water if not using immediately; otherwise, drain completely.
- Mix: Add remaining diced strawberries and drained coconut jellies to the chilled strawberry-coconut mixture. Stir well. Add water to adjust consistency if desired. Serve cold.
Notes
- Cooking tapioca pearls: Use a large pot with ample water to prevent pearls from sticking and to dilute starch released during cooking.
- Sugar adjustment depends on strawberry sweetness; use more if strawberries are tart.
- Storage: Keep covered in the refrigerator for up to 3 days. Stir in water before serving if it thickens too much.
- Optional add-ins include various jellies, popping boba, fresh fruits, or ice for a cooler treat.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 180
- Sugar: 14 g
- Sodium: 35 mg
- Fat: 7 g
- Saturated Fat: 6 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
