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.