Refreshing Summer Strawberry Sago with Coconut Milk
By Tiffy Cooks
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.
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.
Notes
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.
Nutrition
Calories: 738kcalCarbohydrates: 132gProtein: 10gFat: 21gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 31mgSodium: 169mgPotassium: 747mgFiber: 4gSugar: 77gVitamin A: 270IUVitamin C: 95mgCalcium: 342mgIron: 4mg
