Refreshing Summer Strawberry Sago with Coconut Milk
This Refreshing Summer Strawberry Sago with Coconut Milk 草莓椰汁西米露 is a chilled Asian dessert made with chewy sago pearls, fresh strawberries, and a creamy blend of coconut milk, evaporated milk, and condensed milk. It’s a sweet, light, and refreshing dessert soup enjoyed cold. This recipe is easy to make, naturally gluten-free, and perfect for hot weather or when you’re craving something fruity and comforting with a chewy bite.
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Hong Kong Dessert Shop Strawberry Coconut Sago
You’ll find strawberry sago in a lot of Hong Kong-style dessert shops, served cold with chewy tapioca pearls and a light, creamy coconut base. It’s part of a series of chilled sago desserts you’ll often see on the menu, alongside versions made with mango, taro, or even melon. If you’ve already tried my mango sago recipe, this one has a similar creamy texture and chewy bite, but with a softer, slightly tangy flavor from the strawberries. It’s light, refreshing, and made with easy to find ingredients.
Strawberry Sago Ingredients
- 1 cup sago or mini tapioca pearls
- 6 cups Water
- 4 cups chopped strawberry
- ½ cup Condensed Milk
- 1 cup coconut milk Full Fat
- 1 cup evaporated milk
- 1 cup coconut jelly optional
- 1 cup strawberry jelly optional
How To Cook Mini Sago
This summer dessert uses sago 西米露, the tiniest version of tapioca pearls. Depending on the brand, they can be made with sago, tapioca, or both. To properly cook these tiny sago pearls, the key is actually temperature control. Cook the sago fin BOILING water first. Then put on the lid and take it off the heat. This helps the sago finish cooking with the residual heat in the pot.
The most important step? Stop the cooking by rinsing the sago in COLD running water. This rinsing step helps it get that signature chewy texture. Once you’ve finished cooking, you can keep the cooked sago in a new pot of cold water until you’re ready to use. This can be stored in the fridge on its own for 1 day.
Creamy Coconut Milk Dessert Soup Base
This chilled dessert soup is blended with fresh strawberries, coconut milk, and just enough condensed and evaporated milk to keep it sweet, creamy, and easy to sip. It’s light but rich, with a soft pink color and a tropical, fruity flavor. The balance pairs perfectly with chewy sago without feeling heavy or sticky.
If you’re making this ahead of time, you can make this strawberry coconut milk base first and have it in the fridge. Then, cook the sago whenever you’re ready to enjoy.
Extra Toppings For Strawberry Sago
In my strawberry sago today, I’m adding coconut jelly and strawberry jelly from my local Asian supermarket. I love the extra chew they add into my dessert.
You can also include other extras like brown sugar boba, or sweet potato and taro balls. I also sometimes add extra fruits like mango, blueberries, kiwi, and more. On an extra hot day, add shaved ice into your strawberry coconut sago to make it extra refreshing.
How To Make Strawberry Sago Dessert
- In a pot, add 1 cup of tapioca pearls and 6 cups of water. Turn the heat to medium-low heat and let it cook for 10 minutes. Constantly stir to prevent it from sticking.
- After 10 minutes, put the lid on, turn the heat off, and let it sit for 3 minutes.
- Drain the tapioca pearls and run them under cold water. If you are serving right away, set the pearls aside. If not, leave them in cold water until ready to serve.
- Cut fresh strawberries into cubes. Add half of the strawberries in a blender.
- Add in condensed milk, evaporated milk, and coconut milk into the blender and blend until smooth. Adjust sweetness based on condensed milk if you want it sweeter.
- Fold in drained tapioca pearls and serve with fresh strawberries, coconut jelly, and strawberry jelly.
More Refreshing Asian Desserts For Summer!
Refreshing Summer Strawberry Sago with Coconut Milk
By Tiffy Cooks
Ingredients
- 1 cup sago or mini tapioca pearls
- 6 cups Water
- 4 cups chopped strawberry
- ½ cup Condensed Milk
- 1 cup coconut milk Full Fat
- 1 cup evaporated milk
- 1 cup coconut jelly optional
- 1 cup strawberry jelly optional
Instructions
- In a pot, add 1 cup of sago and 6 cups of water. Turn the heat to medium-low heat and let it cook for 10 minutes. Constantly stir to prevent it from sticking.
- After 10 minutes, put the lid on, turn the heat off, and let it sit for 3 minutes.
- Drain the tapioca pearls and run them under cold water. If you are serving right away, set the pearls aside. If not, leave them in cold water until ready to serve.
- Cut fresh strawberries into cubes. Add half of the strawberries in a blender.
- Add in condensed milk, evaporated milk, and coconut milk into the blender and blend until smooth. Adjust sweetness based on condensed milk if you want it sweeter.
- Fold in drained tapioca pearls and serve with fresh strawberries, coconut jelly, and strawberry jelly.
Hi Tiffy,
Can’t wait to try this recipe! Is there a brand of strawberry jelly you recommend? Thanks!
Hi Olivia, not necessarily. I like using the strawberry jelly cups you can find in the snack section of Asian supermarkets, but I don’t have a brand I go to. You can use your favorite!
Tiffy
I tried it and it was absolutely amazing 10/10.