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You know that feeling when you’re craving something sweet and light, but not too fussy or heavy? Well, that’s exactly how I discovered strawberry sago. I was tinkering around with some leftover coconut milk (because who really ever uses up the whole can for one recipe?) and spotted a pint of fresh strawberries waiting patiently for their time in the sun. Next thing you know—voilà—this dreamy, coconutty, strawberry sago was bubbling away on my stovetop, perfuming the whole kitchen with summery, tropical vibes. If you haven’t tried this classic Asian dessert, ohhh friend, today’s your lucky day!

Why You’ll Love This

Creamy, dreamy, and naturally sweet (plus, it’s totally vegan!)
Easy to throw together with mostly pantry staples—I promise the tapioca pearls aren’t hard to find
Makes a knockout dessert or a cheeky afternoon snack… just saying
The cool strawberry-coconut combo is perfect for spring and summer—or anytime you need a mood lift
Adaptable for all eaters—gluten-free, dairy-free, and so easy to make your own

Ingredient Notes

Sago (Tapioca Pearls): You’re looking for those small, white pearls—found in the Asian aisle or online. Sago and tapioca pearls are sometimes labeled interchangeably, but either works! The small ones are classic for this dessert. If you can only find bigger boba-style pearls, chop them up a bit after cooking or enjoy the larger texture.

Strawberries: Fresh is best, especially when strawberries are in season—think springtime at the farmer’s market, mmm. Frozen strawberries will absolutely work in a pinch, though you may want to thaw and drain them so things don’t get watery.

Coconut Milk: Go for full-fat, canned coconut milk if you want extra creaminess and that irresistible tropical finish. Light coconut milk works if you’re watching calories. You could even use coconut cream (just add a little water to thin it), almond milk, or oat milk for a different vibe.

Sugar: Regular granulated sugar is classic, but coconut sugar or maple syrup are fun, cozy twists for a more caramelly flavor. Just start slow and taste as you go. (I may have gotten overzealous with honey once—not recommended!)

Other Flavors: A splash of vanilla extract really makes this pop, but you can also add lime zest or a few mint leaves for brightness. Sometimes I toss in a pinch of salt to wake up the flavor. Totally optional.

Step-by-Step Directions

1. Prep the Sago (Tapioca Pearls)
Fill a medium saucepan with water (lots of it—think pasta, not oatmeal). Bring it to a rolling boil, then add your sago or tapioca pearls. Give them a quick stir so they don’t clump. Boil for 10–15 minutes, uncovered. You’ll know they’re ready when the pearls are mostly translucent but still have a teensy white center. (Don’t overcook; they turn mushy fast!)

2. Drain and Chill
Pour the pearls into a fine strainer and rinse under cold water. This stops the cooking and makes them less sticky. Dump them into a bowl, cover, and pop them into the fridge while you make the strawberry sauce—this helps firm them up beautifully.

3. Make Strawberry Sauce
Grab your strawberries and slice them up—reserve a few pretty ones for topping if you’re feeling fancy. Pop the rest into a saucepan with about half your sugar and a splash of water. Heat on medium-low for 5–8 minutes, stirring often, until the berries soften and turn into a lusciously chunky compote. If you like it smoother, mash with a fork or blitz in a blender. I love leaving a few strawberry pieces for extra texture.

4. Sweeten the Coconut Milk
In a small pot, gently warm your coconut milk with the rest of the sugar and a dash of vanilla. You just want to dissolve the sugar and get that lovely fragrance swirling around—not boiling! (If your coconut milk looks separated, don’t worry. It’ll come together after a good stir and some gentle heat.)

5. Assemble Your Dessert
Ready to layer? Spoon sago pearls into serving bowls or cute glasses, then pour over some of your warm (or cooled) coconut milk. Drizzle that cozy strawberry compote on top, swirling it in for a marbled, cravable effect. Top with sliced strawberries or even a few toasted coconut flakes if you’re getting fancy. Check for sweetness—add extra sugar or maple if you want.

6. Chill—or Eat Warm!
Honestly, there’s no wrong way here. Warm and freshly made is super comforting (especially during those not-so-warm spring nights). But if you chill everything, you’ll get a firmer pudding-like texture that’s divine for hot-weather days. I’ve even been known to eat it straight from the fridge at midnight (no regrets).

Optional Variations & Twists

Mango Sago: Swap out strawberries for ripe mangoes for a classic Hong Kong café feel—so summery and sunshiney!

Tropical Vibe: Add a splash of passion fruit juice or a few pieces of diced kiwi for a fruit salad-meets-pudding experience.

Nutty Crunch: Scatter some toasted almonds, chopped pistachios, or coconut chips on top for a little texture party.

Go Chocolate: Mix a spoonful of cocoa powder or swirl a little vegan chocolate syrup through the coconut milk for a decadent twist. Choc-strawberry lovers, this is your moment.

Different Fruits, All Day: Blueberries, raspberries, or even canned peaches will work if strawberries are out; just dial the sugar up or down to taste.

Storage & Reheating Tips

To Store: Pop the sago pearls, coconut milk, and strawberry compote into separate airtight containers in the fridge. Everything should hang out safely for up to 3 days. Pro tip: If you mix sago and coconut milk ahead, it thickens a lot in the fridge—but that just means snug, creamy pudding the next day.

To Reheat: If you prefer your dessert warm, gently reheat the coconut milk and/or sago in a saucepan over low heat. Stir often and add a splash of water or extra coconut milk if it’s thickened too much. (Don’t microwave in a rush or you’ll risk gummy pearls—just trust me on this one.)

For Make-Ahead: You can totally assemble these a few hours before serving—just cover your individual bowls tightly so they don’t dry out. I like to keep the compote separate, then swirl it through just before eating for the prettiest look.

Let’s Keep the Sago Love Going

This strawberry sago is one of those secretly simple recipes that makes you feel like a kitchen rockstar—cozy, nostalgic, and a little bit exotic all at once. Whether you’re introducing your family to the wonders of Asian cuisine or just looking for a lighter vegan dessert to satisfy your sweet tooth, this one always hits the spot.

Have you tried sago desserts before? Or do you have fond memories of something similar from your childhood? Let me know how it goes, what fun fruit combos you come up with, or if you need help figuring out the sago-to-water ratio (we’ve all been there). I’d love to hear from you in the comments—let’s make this a regular dessert in all our kitchens!