Description
A vibrant dessert combining chewy tapioca pearls with fresh strawberries and creamy coconut milk, perfect for summer.
Ingredients
- ½ cup small tapioca pearls
- 3 cups chopped strawberries
- 1 cup coconut milk
- 1 cup milk
- 1 tablespoon strawberry jam
- ¼ cup sweetened condensed milk
- 1 jar coconut jellies (nata de coco)
Instructions
- Start by bringing a medium pot of water to a boil.
- Add the tapioca pearls to the boiling water and reduce the heat to a gentle boil.
- Cook the pearls for 25-30 minutes, watching as they turn fully translucent.
- Occasionally, add more water if necessary, ensuring the pearls cook evenly.
- Once cooked, rinse the tapioca pearls under cold water and drain them.
- Transfer the pearls to a large bowl and set them aside.
- In a blender, combine half the chopped strawberries, coconut milk, regular milk, and strawberry jam. Blend until smooth.
- Pour the blended mixture into the bowl of tapioca pearls and mix well.
- Fold in the remaining chopped strawberries, sweetened condensed milk, and coconut jellies.
- Enjoy the delightful Strawberry Sago right away or chill it in the fridge for an hour before serving.
Notes
For better flavor, chill the dessert before serving. Experiment with different ratios of coconut milk and milk.
