Strawberry Coconut Sago Pudding Recipe

If you’ve ever craved a dessert that feels like a tropical hug in a bowl, I’ve got just the thing for you. The Strawberry Coconut Sago Pudding Recipe is one of my all-time favorites—so refreshing, creamy, and just a little bit chewy with those delightful tapioca pearls. It’s perfect for warmer days, and honestly, my family goes crazy every time I make it. Stick with me here, and I’ll walk you through not only how to make it but how to make it perfectly every time!

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Ingredients You’ll Need

These ingredients are simple but create such a lovely balance. Fresh strawberries bring brightness, coconut milk gives creaminess, and the small tapioca pearls add just the right amount of chewiness. Grab good-quality canned coconut milk for the best flavor—avoid “light” versions if you want it rich and creamy.

• Fresh Strawberries: Use ripe, sweet berries for the best flavor. If your strawberries are sour, prepare to add a bit more sugar.
• Coconut Milk: Full-fat canned coconut milk is key for creamy texture and that tropical flavor punch.
• Granulated Sugar: This helps balance tartness; you can easily adjust to your liking.
• Small Tapioca Pearls: These little pearls cook up translucent and chewy—make sure to rinse well after cooking to avoid stickiness.
• Coconut Jellies (Nata de Coco): Adds fun texture and a subtle sweetness that complements the coconut milk and strawberries perfectly.

Variations

I love how versatile this dessert is. Over the years, I’ve switched up the add-ins and toppings based on what I had on hand or who I was serving—every variation brought something new to the table, so don’t hesitate to make it your own.

• Adding Tropical Fruits: I like tossing in diced mango or kiwi sometimes for an extra tropical vibe. It’s a nice contrast with the strawberries.
• Using Popping Boba: For a fun twist, some popping boba pearls add bursts of flavor and make this pudding feel extra fancy.
• Adjusting Sweetness: If you prefer it less sweet or more like a natural fruit salad, scale back or up on sugar—I learned that strawberry sweetness varies a lot with the season.
• Dairy-free Variations: This recipe is naturally dairy-free thanks to coconut milk, but swapping coconut jellies for other vegan-friendly jellies keeps it fresh and allergy-friendly too.

How to Make Strawberry Coconut Sago Pudding Recipe

Step 1: Blend the Strawberry Coconut Mixture

Start by adding half of your diced strawberries to a blender along with the coconut milk and sugar. Blend until silky smooth. I usually taste at this point because sweet berries sometimes need less sugar than you think. Pour this gorgeous pink mixture into a large bowl, then pop it in the fridge to chill while you cook the tapioca pearls. This step is important because it helps everything come together cold and refreshing.

Step 2: Cook the Tapioca Pearls Correctly

Bring a large pot of water to boil—make it nearly full because tapioca pearls love to soak up water. Add the pearls and stir right away so they don’t clump. Boil uncovered for 10 minutes, stirring occasionally. Then cover the pot and let them steam for another 10 minutes—you want the pearls fully translucent with just that perfect chewy bite. Don’t rush this or you’ll end up with hard centers or mushy pearls.

Step 3: Drain and Rinse Tapioca Pearls

Once cooked, drain the pearls in a fine mesh sieve and rinse thoroughly under cold running water. This stops the cooking process and washes away excess starch, which can otherwise make the pudding gloopy. If you’re not mixing them in right away, keep these pearls submerged in cold water so they don’t stick together.

Step 4: Combine and Chill Your Pudding

Add the drained tapioca pearls, remaining diced strawberries, and coconut jellies to your chilled strawberry-coconut mixture. Give everything a gentle stir so it’s evenly mixed. If the pudding feels too thick, add a splash of water until it reaches your preferred consistency. Serve it cold for the ultimate refreshing treat!

How to Serve Strawberry Coconut Sago Pudding Recipe

Garnishes

I usually top mine with a few whole fresh strawberries and a sprig of mint for that fresh look. Sometimes, I add a drizzle of coconut cream on top for extra indulgence. Toasted shredded coconut is a fantastic option too—you get an extra layer of texture and nutty flavor that complements the pudding beautifully.

Side Dishes

This pudding is quite a refreshing dessert on its own, but if you’re thinking of serving it alongside anything, I like pairing it with light tropical salads or grilled chicken skewers for a summery treat. It’s also great as a palate cleanser after a rich meal.

Creative Ways to Present

If you want to impress friends at a gathering, try layering the pudding in clear glasses with alternating layers of diced fresh fruit and jelly cubes for a pretty parfait. Another fun idea: serve it in mini mason jars with a cute spoon tied on with ribbon—makes a great gift, too!

Make Ahead and Storage

Storing Leftovers

I keep leftovers covered in an airtight container in the fridge, and it lasts up to 3 days nicely. Keep in mind the pudding thickens as it sits, but a quick stir and maybe a splash of water will bring back the perfect creamy consistency.

Freezing

Freezing this pudding isn’t my go-to since the tapioca texture changes when frozen and thawed—it can get a bit mushy. If you do freeze it, expect a different texture and enjoy it more like a cold, soft dessert rather than pudding.

Reheating

You don’t typically reheat this pudding since it’s best served cold, but if leftovers have thickened too much, just stir in a little cold water or chilled coconut milk before serving again.

FAQs

Final Thoughts

This Strawberry Coconut Sago Pudding Recipe holds a special place in my heart because it’s simple yet elegant—the kind of dessert that feels like sunshine in a bowl. Whether you’re making it for a casual family meal or a fun gathering with friends, I promise it’ll bring smiles around the table. Give it a try, and soon you’ll find yourself making it again and again, just like me!

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