Strawberry Sago Delight

This is my lazy-summer, no-bake, bouncy little dessert that somehow feels fancy and also like a snack you can eat in pajamas: Strawberry Sago Delight. Think tender tapioca pearls (sago!) floating in cool, creamy coconut milk, with juicy strawberries that get a little jammy from lemon and sugar. It’s refreshing, not too sweet, and the texture is that happy chew that keeps you going back with a spoon. If you’ve never played with sago, it’s easier than it looks—boil, rinse, chill, done. Perfect for BBQ nights, last-minute dinner parties, or just… Tuesdays.

My husband calls this “strawberry bubble pudding” and sneaks a scoop straight from the fridge like it’s no big deal. Our kiddo is obsessed with the pink cream part and will absolutely pick around the pearls like a tiny raccoon if I don’t mix it thoroughly. This recipe became a thing last spring when we overbought berries at the market—classic us—and now it’s a go-to whenever the weather warms up. I make a batch after dinner, and by the time dishes are done and the dog is snoring, it’s chilled and ready. It’s our small, cold bowl of happiness.

How to Make It

Okay, sago looks intimidating, but it’s honestly just tiny pearls that want a hot bath and a cold shower. Bring a big pot of water to a hard boil—like pasta levels of water so they can swim. Toss in 1/2 cup small sago pearls and stir like you mean it for the first minute so they don’t clump. Let them simmer 12–15 minutes until mostly translucent with a tiny white dot in the center. Turn off the heat, cover, and let them sit 10 more minutes to finish. Then drain and rinse in cold water until they stop feeling slimy. Boom—bouncy pearls.

Meanwhile, slice up about 2 cups of strawberries. Sprinkle with 1–2 tablespoons sugar and a squeeze of lemon. Let them hang out while you do the sago; they’ll get glossy and a little syrupy. In a bowl, whisk 1 can full-fat coconut milk with 3–4 tablespoons sweetened condensed milk (or 2–3 tablespoons sugar or honey), a tiny pinch of salt, and a splash of vanilla. If it’s too thick for your vibe, loosen with 2–4 tablespoons cold milk or water.

Now fold the cooled sago into the coconut mixture, then swirl in the strawberries and their juices. You can marble it or go full mix—choose your chaos. Chill 30–60 minutes until cold and slightly thickened. Serve with extra berries, mint, or toasted coconut if you’re feeling extra. Serves 4, easily doubles for a party.

✔Ingredient Notes

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– Small sago (tapioca pearls): Use the tiny pearls. Large ones take forever and need soaking. Stir at the start so they don’t clump into a gummy asteroid.
– Strawberries: Fresh is peak, but frozen works—thaw and drain so you don’t water down the cream. Macerating = instant flavor boost.
– Coconut milk (full-fat): Gives that lush, dessert-shop finish. Light coconut milk works, just less creamy—add a splash of heavy cream if you’re not dairy-free.
– Sweetened condensed milk or sugar/honey: Condensed milk gives body and a caramel vibe. No can? Use 2–4 tbsp sugar or honey and taste as you go.
– Vanilla + pinch of salt: Rounds out the sweetness. The salt is tiny but mighty—don’t skip it.
– Lemon juice: Just a squeeze to wake up the strawberries. Too much turns things sour fast—been there.
– Milk/water (to loosen): If your coconut milk is super thick, a few tablespoons helps the pearls float instead of clump.
– Toppings (toasted coconut, mint, pistachios): Optional, but they add crunch and color. I once tossed on crushed grahams and it slapped.

✔Recipe Steps

1. Boil 6–8 cups water and add 1/2 cup small sago pearls; stir for 1 minute to prevent sticking.
2. Simmer 12–15 minutes until mostly translucent, then turn off heat, cover, and rest 10 minutes.
3. Drain and rinse sago under cold water until no sliminess remains; set aside to drip.
4. Macerate 2 cups chopped strawberries with 1–2 tbsp sugar and 1 tsp lemon juice for 10 minutes.
5. Whisk 1 can (13.5 oz) full-fat coconut milk with 3–4 tbsp sweetened condensed milk (or 2–3 tbsp sugar/honey), 1/2 tsp vanilla, and a pinch of salt; loosen with 2–4 tbsp cold milk/water if needed.
6. Fold sago into the coconut mixture, swirl in strawberries and their juices, chill 30–60 minutes, then serve with toppings.

What to Serve It With

– A grilled dinner spread—this is the cool-down after spicy wings or satay.
– Fresh berries, chopped mango, or a few lychees if you’re feeling tropical.
– Toasted coconut flakes, crushed pistachios, or almond slivers for crunch.
– A tiny spoon of strawberry jam on top for drama. Not subtle, but fun.

✔Tips & Mistakes

– Use lots of water. Sago needs space or it turns gummy and sulky.
– Rinse after cooking. This stops the pearls from clumping later in the fridge.
– Sweeten to taste. Coconut milk brands vary—taste the cream before adding the sago.
– Don’t overcook the fruit. Macerate, don’t stew; you want juicy bits, not mush.
– Chill time matters. Even 30 minutes helps the flavors settle and the pearls get that perfect bouncy bite.

✔Storage Tips

Fridge it, covered, for up to 3 days. The sago will continue to thicken, so splash in a little milk or coconut milk to loosen before serving. It’s glorious cold—like, straight-from-the-fridge midnight snack energy. And yes, I’ve eaten it for breakfast with extra berries. Zero regrets.

✔Variations and Substitutions

– Dairy-free/vegan: Use coconut milk and sweeten with sugar, maple, or agave instead of condensed milk.
– Lighter: Swap half the coconut milk for oat or almond milk; add an extra spoon of sugar to balance.
– Berry swap: Blueberries or raspberries play nice; frozen is fine—thaw and drain.
– Citrus twist: Add orange zest to the cream for a creamsicle vibe.
– Extra texture: Chia seeds or basil seeds bloom nicely here—just 1 teaspoon so it doesn’t turn into pudding city.
– Sweetness swaps: Honey ↔ sugar ↔ maple syrup; taste as you go.
– Vanilla ↔ rose water: A few drops of rose water gives a fun dessert-shop feel. Go light!

Frequently Asked Questions

Strawberry Sago Delight

A creamy, lightly sweet pudding of tender sago pearls folded into a vanilla-kissed milk base and crowned with fresh, juicy strawberries. Perfect chilled for a refreshing dessert.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 0.75 cup small pearl tapioca (sago) dry
• ▢ 6 cup water for boiling; will be drained
• ▢ 3 cup whole milk
• ▢ 1 cup coconut milk optional; for richer flavor
• ▢ 0.25 cup granulated sugar adjust to taste
• ▢ 0.25 cup sweetened condensed milk optional; adds creaminess
• ▢ 1 teaspoon vanilla extract
• ▢ 0.25 teaspoon fine salt
• ▢ 2 cup fresh strawberries hulled and diced
• ▢ 1 teaspoon lemon juice brightens the strawberries
• ▢ 1 tablespoon fresh mint chopped; optional garnish

Instructions

Preparation Steps

• Rinse the dry sago in a fine-mesh strainer under cold water until the runoff is mostly clear.
• Bring the water to a rolling boil in a medium pot. Stir in the sago, reduce to a gentle simmer, and cook for 12 to 15 minutes, stirring often, until most pearls look translucent with tiny white centers.
• Turn off the heat, cover, and let stand 10 minutes until the centers turn translucent. Drain through a fine sieve and rinse under cold water to stop cooking and remove excess starch. Set aside.
• In a clean pot over medium heat, combine whole milk, coconut milk, sugar, and salt. Warm, stirring, until the sugar dissolves and the mixture steams gently, about 2 to 3 minutes. Do not boil.
• Remove from heat. Stir in vanilla and sweetened condensed milk. Let cool 5 minutes, then fold in the drained sago. Transfer to a bowl, cover, and chill until cold and lightly thickened.
• In a small bowl, toss the diced strawberries with lemon juice. Let sit 5 to 10 minutes to lightly macerate.
• To serve, spoon the chilled sago pudding into bowls, top with the macerated strawberries, and finish with a sprinkle of chopped fresh mint.

Notes

For a dairy-free version, replace whole milk with additional coconut milk or almond milk. Adjust sweetness to taste by increasing or decreasing sugar or condensed milk. If the pudding thickens too much after chilling, whisk in a splash of cold milk to loosen.