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Strawberry Coconut Sago

Name: Strawberry Coconut Sago
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Asian-inspired
Ingredients: ¾ cup sago pearls; 2 cup fresh strawberries; 1 cup barista oat milk; ¼ cup sweetened condensed coconut milk; 1 cup canned full-fat coconut milk; 2 cup ice cube; 1½ cup fresh strawberries; 1 cup nata de coco

Premium

40 min

Snack

Dessert

10 ingredients or less

This is the kind of dessert calling my name on a warm day: cool, refreshing, and filled with ripe, juicy strawberries. Chilled dessert cups (or dessert soups, really) like this are especially popular in Hong Kong and across Southeast Asia. The creamy strawberry and coconut base is dotted with soft sago pearls and nata de coco (also known as coconut jelly), then sweetened with condensed coconut milk. You can chill it ahead to enjoy on a hot day, but my favourite way is to serve it straight away with plenty of ice cubes stirred through for an extra-refreshing treat.

Servings

Total

40 min

Prep

15 min

Cook

25 min

Swap out

gluten

Free from

soy

peanut

tree nut

sesame

Ingredients

Sago

¾ cup (130g)
sago pearls^†

Strawberry coconut soup

2 cups (290g)
fresh strawberries
1 cup (240ml)
barista oat milk, chilled

unsweetened soy milk

unsweetened oat milk
¼ cup (60g)
sweetened condensed coconut milk, plus more to taste

Fruit & serving

1 cup (240ml)
canned full-fat coconut milk
2 cups (220g)
ice cubes (optional)
1½ cups (215g)
fresh strawberries, chopped
1 cup (200g)
nata de coco, drained^†

Make your own

Vegan Sweetened Condensed Milk

Directions

In a large pot, bring plenty of water to a boil, then add the sago pearls.
Cook at a simmer for about 15 minutes, stirring often, until mostly translucent with only a tiny white dot in the centre.
Turn off the heat, cover, and let sit for about 10 minutes, or until the pearls are fully translucent.
Drain through a fine mesh strainer and rinse under cold water to remove excess starch. Place the sago in a large bowl.
In a separate large bowl, combine the strawberries, oat milk, and sweetened condensed coconut milk. Use an immersion blender to blend until smooth. Alternatively, use a standing blender.
Pour the blended strawberry mixture over the sago. Add the coconut milk and stir. Chill for at least 1 hour, or stir through the ice cubes if not chilling*.
Just before serving, stir in the chopped strawberries and coconut jelly. Taste and add more sweetened condensed coconut milk if you'd prefer it sweeter. Enjoy!

Notes

^†Sago pearls may also be labelled as tapioca pearls. Find them at your local Asian supermarket. Avoid large tapioca or boba pearls for this recipe.
^†Nata de coco may also be sold as 'coconut jelly'. Find them at your local Asian supermarket.
* Even if chilling, adding the ice is highly recommended as it makes the dessert cups so much more refreshing!

Storage

Best enjoyed freshly made.
Store leftovers without ice in a airtight container in the fridge for up to 2 days.
The sago thickens as it sits. Stir in more chilled milk or coconut milk before serving if needed.

Nutrition per serving

Calories 241 kcal

Total fat	9.1 g
Omega-3	0.1 g
Omega-6	0.1 g
Saturated fat	6.9 g
Trans fat	0.0 g
Cholesterol	0.0 mg

Total carbs	37.6 g
Dietary fiber	3.2 g
Total sugars	15.8 g
Added sugars	2.5 g
Protein	2.0 g
Sodium	38 mg

Iron	1.60 mg
Potassium	295.1 mg
Calcium	85.4 mg
Magnesium	32.3 mg
Zinc	0.42 mg
Copper	0.14 mg
Manganese	0.71 mg
Phosphorus	109.8 mg
Selenium	3 μg

Vitamin A	1 μg RAE
Vitamin B6	0.0 mg
Vitamin B12	0 μg
Vitamin C	49.8 mg
Vitamin D	0 μg
Vitamin E	0.3 mg
Vitamin K	2 μg
Folate	27 μg
Thiamin	0.0 mg
Riboflavin	0.1 mg
Niacin	0.6 mg
Choline	8.9 mg

Nutrition info

Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.

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