Strawberry Sago

This strawberry sago pudding has become my summer obsession ever since my Filipino neighbor introduced me to it at a backyard BBQ last year. The combination of juicy strawberries and those chewy little tapioca pearls creates this amazing texture contrast that's completely addictive. Add in the creamy coconut milk and those fun little jelly bites, and you've got something that's both refreshing and somehow feels like a treat. I've been making it non-stop during strawberry season.

Last month I brought this to a potluck and watched as people who had never tried sago before went back for seconds and thirds. My friend's daughter was completely fascinated by the "tiny bubbles" and now requests "bubble pudding" whenever she visits. It's become my go-to recipe when berries are on sale.

Fresh Ingredients

• Fresh strawberries: are the star here - the riper and sweeter, the better
• Coconut milk: provides creaminess without being too heavy or dairy-based
• Tapioca pearls: create that signature chewy bite that makes this so interesting
• Nata de coco (coconut jellies): add another fun texture element
• Just enough sugar: to enhance the berries without making it too sweet

I tried making this once with frozen strawberries in a pinch, and while it worked okay, fresh berries give a much brighter flavor. Also, don't be tempted to substitute sugar with artificial sweeteners - I tried that once and it gave a weird aftertaste that totally ruined the fresh berry vibe.

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Making Magic

Flavor foundation:

Grab your blender and toss in half your diced strawberries (about 2 cups), the coconut milk, and sugar. The first time I made this, I wasn't sure how smooth to blend it - turns out, completely smooth is the way to go for the base. The remaining strawberry chunks will add texture later. Give it a quick taste and adjust the sugar if needed - some batches of strawberries are sweeter than others. Pop this mixture in the fridge to chill while you work on the pearls.

Pearl prep:

Fill a medium pot with water and bring it to a rolling boil. The amount of water should be at least 4 times the volume of dry tapioca pearls since they expand quite a bit. Add the tapioca pearls and stir immediately to prevent them from sticking together - a mistake I definitely made the first time! Let them boil uncovered for about 10 minutes, stirring occasionally. Don't worry if they're still white in the center at this point.

Steam finish:

After the initial boil, remove the pot from heat and cover it. Let the pearls continue cooking in the residual heat for another 10 minutes. This step is crucial - the first time I made this, I skipped it and ended up with pearls that were cooked on the outside but still hard in the middle. By the end of this steaming period, they should be mostly translucent with perhaps just a tiny white dot in the center.

Cooling down:

Drain the cooked pearls in a fine-mesh strainer and rinse them thoroughly under cold water to stop the cooking process and wash away the starchiness. If you're not using them right away, keep them submerged in cold water in the fridge. I learned the hard way that if you leave them out, they stick together into one giant clump that's impossible to separate without breaking them.

Bringing it together:

Take your chilled strawberry-coconut mixture from the fridge and add the drained tapioca pearls. Then fold in the remaining diced strawberries and the drained coconut jellies. I like to cut the larger jellies into smaller pieces, but you can leave them whole if you prefer. Gently stir everything together - you want to preserve those nice strawberry chunks.

Perfect consistency:

At this point, assess the thickness of your pudding. Depending on how juicy your strawberries were and how thick your coconut milk is, you might want to thin it out a bit. Add a splash of water or more coconut milk until it reaches your desired consistency - I like mine spoonable but not too thick. Remember it will thicken slightly when chilled.

My biggest disaster with this recipe happened when I got distracted and left the tapioca pearls boiling too long - they turned into a gummy, indistinguishable mess. Now I set a timer on my phone and don't walk away during the cooking process. I've also learned that the small tapioca pearls work much better than the large boba-sized ones, which take much longer to cook and have a different texture.

Serving Ideas

This pudding looks beautiful served in clear glasses so you can see all the colorful components. I sometimes add a dollop of whipped coconut cream on top for special occasions. For a fun twist, serve it in small mason jars at summer gatherings - people love the individual portions. It's perfect after spicy foods or as a light dessert after a heavy meal.

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Easy Variations

During berry season, I sometimes substitute half the strawberries with raspberries or blackberries for a mixed berry version. For a tropical twist, add diced mango and a squeeze of lime juice. If you can't find nata de coco, cubed firm jelly or even chewy fruit gummies cut into small pieces work as substitutes. My kids love when I add a few drops of natural food coloring to make the pudding bright pink - completely unnecessary but fun for parties.

I've introduced this strawberry sago pudding to so many friends who had never tried anything with tapioca pearls before, and it's converted even the most skeptical. There's something about that combination of creamy, fruity, and chewy that just works perfectly together. Plus, it's one of those recipes that looks way more complicated than it actually is, which is always a win in my book!

Frequently Asked Questions

→ Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well. Thaw them completely and drain excess liquid before using.

→ Where can I find tapioca pearls?

Tapioca pearls are usually available in Asian grocery stores, international food sections of supermarkets, or online.

→ Can I make this ahead of time?

Yes, but it's best consumed within 24 hours. The tapioca pearls may harden if refrigerated too long.

→ What can I substitute for coconut jellies?

You can use diced fresh fruits like mango or peach, or even fruit jellies if coconut jellies aren't available.

→ Is this dessert served hot or cold?

This dessert is traditionally served cold, making it perfect for warm weather.

→ Can I use other fruits instead of strawberries?

Absolutely! Mango, peach, or mixed berries work wonderfully in this recipe.