Strawberry Sago
Perfect for Summer... And you can substitute with any fruit you'd like!
Tiffany Yang•
June 6, 2025
A bowl of Summer's best: fresh strawberries, creamy coconut milk, and bouncy sago pearls all coming together. This strawberry sago recipe is a vibrant and cooling dessert that is easy to make, beautiful to look at, and perfect for sharing or savoring all on your own. It was my favorite dessert growing up as a kid, and I still remember the first time I had it with my mom in Hong Kong.
Ingredients (5)
Ingredients (5)
Instructions
Wash and cut strawberries (16 oz). Freeze for 20 minutes while you prep the sago balls.
Bring water (5 cups) to a boil. Add sago (⅓ cup) and cook for ~15 minutes or until the balls are translucent.
Turn off the heat and let it sit for an additional 10 minutes then strain.
It's quite starchy so run it under cold water for a bit and use a spoon to mix out the water.
Combine sago with all of the coconut milk (¾–1 cup) and mix well.
Blend semi frozen strawberries with condensed milk (¼ cup) until smooth.
Add this to the sago coconut milk mixture and mix well, then serve. Put the rest in the fridge and eat within five days. Enjoy!
Notes
Notes
You can store this in your fridge for up to 5 days.
Subscribe to get my new recipes delivered to your inbox
