Strawberry Sago Recipe
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This easy strawberry sago recipe is perfect for days when you want a refreshing summer dessert that comes together quickly without stress. Made with sago (or small tapioca pearls), condensed milk, coconut milk, and optional coconut jelly for a little contrast.
What is strawberry sago?
Strawberry sago is a chilled Southeast Asian dessert made by cooking sago (or small tapioca pearls), then mixing them with strawberries, sugar, and milk for a creamy treat. It tastes lightly sweet and refreshing, and is usually served cold as a summer dessert.
You can easily make different sago desserts by swapping the fruit. Use this same recipe with pomelo or mango instead of strawberries for a completely different flavor.
If you’ve ever wondered what “sago” actually refers to, you’re not alone. It can be confusing at first. Traditionally, sago desserts were made with sago pearls from sago palm starch.
But these days, small tapioca pearls are often used instead, as true sago pearls are harder to find and more expensive, while tapioca pearls cook easily and deliver a similar soft, chewy texture.
So unless you already have true sago pearls, small tapioca pearls work perfectly for this recipe.
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Ingredient notes & substitutes
✱ You can find everything you need at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.
- Strawberries – Fresh, ripe strawberries give the best flavor and natural sweetness.
- Coconut milk – Full-fat coconut milk (I prefer Aroy-D) gives the richest, creamiest result.
- Sweetened condensed milk – Sweetens and thickens at the same time.
- Sago pearls – These come in different colors and are sometimes labeled as small tapioca pearls; use the small white ones for the best texture in strawberry sago. Get it on Amazon.
- Evaporated milk – Lightens the coconut milk without thinning it too much; fresh milk works, but evaporated milk tastes creamier.
- Coconut jelly (nata de coco) – Adds a chewy contrast to the creamy base; optional but highly recommended for texture. You’ll find it canned at Asian supermarkets.
How to make sago strawberry
- Cook the sago pearls. Bring a pot of water to a rolling boil. Add the sago pearls and cook, stirring occasionally, until most of the pearls turn translucent with only tiny white centers left.
- Drain and rinse. Pour the cooked sago into a sieve. Rinse the pearls under cold water to remove excess starch. This step prevents clumping later, so don’t skip it. The pearls should look glossy and slightly sticky, not mushy.
- Prepare the strawberry sago milk mixture. In a large mixing bowl, combine the strawberries, coconut milk, sweetened condensed milk, evaporated milk, the drained pearls, and your favorite add-ons (like coconut jellies). Stir until evenly mixed and lightly pink.
- Chill or serve immediately. Serve slightly chilled or cold. The dessert will thicken a bit more as it rests.
Recipe variations
- Turn it into a drink. Fill a glass with ice and pour in freshly prepared sago.
- Try different fruits. Replace strawberries with ripe mango, lychee, or peaches.
- Make it extra creamy. Use part coconut cream instead of coconut milk.
- Chill before serving. Let it rest in the fridge for a thicker, pudding-like texture.
- Add toppings. Finish with coconut jelly, grass jelly, or extra fresh fruit.
Tips for making this recipe
❥ Don’t rinse the pearls before cooking. Rinsing raw sago removes surface starch that helps the pearls cook evenly.
❥ Rinse the cooked sago well. Rinsing the cooked sago pearls keeps them from clumping.
❥ Taste before chilling. Sweetness dulls when cold, so adjust sugar while it’s still warm.
Storage & reheating
- Strawberry sago keeps well in the refrigerator for up to two days.
- It’s best eaten fresh. The sago softens over time, and the strawberries lose their texture.
- Do not freeze. Freezing affects both the sago and coconut milk texture.
Frequently asked questions
How to tell sago pearls are cooked through?
Sago pearls are cooked through when they turn mostly translucent, with only a tiny white dot in the center. Once you see that, remove them from the heat and rinse.
Can I use frozen strawberries?
Fresh is best. Frozen strawberries release more liquid and can water down the coconut milk.
Strawberry Sago Recipe
Equipment
- Measuring spoons & cups
- Medium pot
- Fine mesh strainer or sieve
- Mixing bowl
- Large spoon
Ingredients
- 1 cup small tapioca pearls, (sago pearls)
- 200 g strawberries
- 60 ml coconut milk
- 60 ml sweetened condensed milk
- 120 ml evaporated milk
- 250 g coconut jelly, optional topping
Instructions
- Cook the sago. Bring a pot of water to a rolling boil. Add sago pearls and cook, stirring occasionally, until mostly translucent with tiny white centers.
- Drain and rinse. Drain through a sieve and rinse briefly under cold water to stop the cooking. Let drain well.
- Mix the strawberry sago. In a bowl, combine strawberries, coconut milk, sweetened condensed milk, evaporated milk, cooked sago, and any add-ins (like coconut jelly). Stir until evenly mixed.
- Chill and serve. Serve chilled or slightly cold. The mixture will thicken as it rests.
Notes
- Use the nutrition card in this recipe as a guideline.