When the weather heats up and strawberries are in full swing, strawberry sago becomes an absolute must-make. It’s creamy, fruity, and packed with texture. With a few easy steps and pantry-friendly ingredients, you’ll have a dessert that’s light, satisfying, and loved by everyone at the table.
Table of Contents
The Allure of Strawberry Sago
What makes strawberry sago so special?
Think of it as the fruit salad of the dessert world, but better. This chilled treat blends fresh strawberries with silky coconut milk and chewy tapioca pearls. The result? A spoonful that’s creamy, fruity, and fun. It’s originally rooted in Cantonese dessert culture and has become a favorite during warm seasons.
You don’t need an oven. You don’t need any fancy equipment. And most importantly, you don’t need a lot of time. You can make this in under an hour, chill it, and enjoy it when your sweet tooth calls. The best part? It’s completely customizable. Toss in some fresh mango, lychee, or even some popping boba for an extra twist.
Its fruity base also makes it a perfect follow-up to rich treats like our Strawberry Cake and Cheesecake or the creamy No Bake Caramel Cheesecake Shooters.
Recipe
Print
Strawberry Sago
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A light, creamy and fruity no-bake dessert made with fresh strawberries, coconut milk, chewy tapioca pearls, and coconut jellies.
Ingredients
- 4 cups (600 g) fresh strawberries, finely diced
- 1¾ cups (400 g) canned coconut milk
- ¼ cup (50 g) granulated sugar (adjust to taste)
- 1 cup (150 g) small tapioca pearls
- 1 cup (225 g) coconut jellies (nata de coco), drained
Instructions
- Blend 2 cups (300 g) of the diced strawberries with coconut milk and sugar. Chill the mixture in the fridge.
- Bring a medium pot of water to a boil. Add tapioca pearls and boil uncovered for 10 minutes. Cover and let steam for 10 more minutes.
- Drain and rinse the pearls under cold water.
- In a large bowl, mix the chilled strawberry blend, tapioca pearls, remaining strawberries, and coconut jellies.
- Adjust the consistency with cold water or extra coconut milk, stir, and serve cold.
Notes
- Adjust sweetness based on your strawberries.
- Refrigerate for at least 30 minutes before serving.
- Add fruit or jelly toppings like mango or lychee for variation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Cantonese
Nutrition
- Serving Size: 1 bowl
- Calories: 321
- Sugar: 35g
- Sodium: 139mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
How to Make Strawberry Sago at Home
Step-by-step preparation tips
Making strawberry sago is a breeze, and with the right steps, you’ll get that creamy, chewy texture every time. This no-bake dessert is all about fresh ingredients and a balance of fruit and richness.
- Use ripe strawberries
Finely dice 4 cups (600 g) of strawberries. Divide them in half. One part goes into the blended base, the other adds texture to the finished strawberry sago. - Blend the base
In a blender, combine:- 2 cups (300 g) diced strawberries
- 1¾ cups (400 g) canned coconut milk
- ¼ cup (50 g) sugar (adjust based on strawberry sweetness)
- Boil the tapioca pearls
In a medium pot, bring water to a boil. Add 1 cup (150 g) small tapioca pearls. Boil uncovered for 10 minutes, then cover and let them steam for another 10 minutes off the heat. This gives the chewy bite that makes strawberry sago so satisfying. - Drain and rinse
Drain through a fine mesh sieve and rinse under cold water. This stops the cooking and removes extra starch, keeping the pearls from clumping. - Combine and finish
In a large mixing bowl, stir together:- Chilled strawberry coconut mixture
- Cooked tapioca pearls
- Remaining 2 cups (300 g) diced strawberries
- 1 cup (225 g) drained coconut jellies
This simple method lets you enjoy fresh strawberry sago in under an hour with amazing texture and flavor.
Ingredient Swap Ideas and Mistake Fixes
| Do This | Avoid This |
|---|---|
| Use ripe strawberries for better flavor in strawberry sago | Using underripe fruit, which makes it too tart |
| Boil then steam the tapioca pearls for ideal chewiness | Skipping steaming, leaving hard centers in the pearls |
| Rinse pearls to cool and stop cooking | Letting them sit hot, which turns them mushy |
| Thin the strawberry sago with water or more coconut milk | Leaving it too thick or pasty when chilled |
Feel like switching it up? Toss in some mango chunks, add a lychee layer, or spoon over chilled cubes of our Matcha Tea Tiramisu for a unique twist. Strawberry sago also works wonderfully as a fresh follow-up to rich bites like Dandelion Candy.
Texture, Flavor & Add-In Variations
Why texture matters in strawberry sago
One of the best things about strawberry sago is the texture. You get a smooth, creamy base from the blended strawberries and coconut milk, soft chewiness from tapioca pearls, and gentle resistance from the coconut jellies. Every bite feels layered and fun.
The small tapioca pearls add just the right bounce without being too heavy. Paired with juicy chunks of fresh strawberries, this makes strawberry sago an experience rather than just a sweet treat. The mix of chilled creaminess with fruit makes it especially refreshing on warm days.
Want to change up the texture slightly? Try swapping in mini sago pearls or adding extra jellies with a firmer bite. Another idea is to let the dessert chill longer before serving so the pearls and jellies fully absorb the flavors of the base.
If you’re already a fan of chilled and chewy textures, you might also love the way Mini Banana Pudding Cheesecake combines soft layers with spoonable goodness.
Creative twist ideas for your strawberry sago
Strawberry sago is easy to customize, so don’t be afraid to have fun with it. You can turn it into something more tropical, more indulgent, or even something with a bit of crunch.
Here are a few favorite add-in options:
- Fruits: Mango, lychee, kiwi, or mixed berries
- Jellies: Grass jelly, coffee jelly, or konjac cubes
- Extras: Chia seeds, sweet red beans, or popping boba
- Crunch: Toasted coconut flakes or cereal pearls for contrast
- Cool Down: Add crushed ice on hot days for a shaved ice feel
For a more fusion-style dessert, layer strawberry sago into small cups with whipped cream or custard. It works beautifully in a trifle-style presentation, especially when topped with fluffy elements like those in our Mini Egg Cheesecake Recipe.
Looking to turn it into a party dessert? Serve it in clear glasses with a topping bar on the side, kids and guests can build their own. You can also prep the base in advance and store it in the fridge, then just mix in the toppings when it’s time to serve.
By changing just one or two elements, you can enjoy a totally different version of strawberry sago every time.
Tips for Serving, Storing, and Making Ahead
How to serve strawberry sago the right way
Strawberry sago is best served chilled. Right after mixing everything together, let it sit in the fridge for at least 30 minutes. This short rest allows the flavors to settle and the pearls to absorb the creamy strawberry base. You’ll notice how much smoother and more balanced the texture becomes.
Serve it in:
- Small dessert bowls for cozy family servings
- Clear glasses to show off the layers
- Lidded jars for portable picnic treats
Top with extra diced strawberries, a drizzle of coconut milk, or even a spoonful of crushed ice if it’s an especially warm day. For something richer, layer it with fluffy toppings like coconut whipped cream or vanilla custard.
This cold, creamy dessert pairs beautifully after hearty or rich treats. It refreshes your palate just like our Vegan Ricotta Cheesecake or light bites like No Bake Pecan Praline Cookies.
How to store strawberry sago and keep it fresh
Strawberry sago is a make-ahead winner, but a few tips help maintain that perfect texture.
- Keep it fresh by placing it in a sealed container or wrapping the bowl securely with plastic film.
- Refrigerate for up to 3 days.
- Before serving again, stir it well and adjust the consistency with a splash of cold water or coconut milk.
As it chills, the tapioca pearls will thicken the mixture. That’s normal. You just need to loosen it up a little when ready to serve again. Avoid freezing, as the pearls can become grainy after thawing.
Want to prep it for a party or busy week? Make the strawberry coconut base and cook the tapioca pearls in advance. Keep the components separate until ready to serve, then combine them for optimal texture and freshness.
With a little planning, strawberry sago becomes the perfect fridge-ready dessert, one that’s ready when you are.
Final Scoop
Strawberry sago is that one dessert that checks every box, it’s light, fruity, creamy, and chewy all at once. Whether you’re craving a chilled treat on a hot afternoon or planning a make-ahead dessert for a gathering, this recipe delivers.
Its refreshing base of strawberries and coconut milk paired with tapioca pearls makes it stand out. And with the freedom to mix in jellies, fruits, or other creative toppings, you’ll never get bored of it. Plus, it’s simple enough to make even on a busy weeknight.
So the next time strawberries are in season, grab a handful, blend them up, and enjoy a bowl of strawberry sago. It might just become your new favorite summer dessert.
Follow me on Pinterest for more easy, fruity recipes like this one.
FAQ
Are sago and tapioca the same thing?
They look alike, but they come from different plants. Sago is made from the starch of palm stems, while tapioca is made from cassava root. Since true sago is harder to find, most strawberry sago recipes use tapioca pearls, which are nearly identical in texture once cooked.
Where is strawberry sago from?
Strawberry sago has its roots in Southeast Asia, especially in Hong Kong and Malaysia. It’s a popular no-bake dessert in Asian dessert shops and buffets, often served chilled and sweetened with fruit and jelly add-ins.
What is sago jelly made of?
Sago jelly usually refers to the chewy, fruity add-ins that give strawberry sago extra texture. Most are made from coconut gel (nata de coco) or konjac and are often packed in syrup. They’re added for a satisfying bite and sweet finish.
Is chia pudding like sago?
They’re both creamy and spoonable, but they’re made differently. Chia pudding uses chia seeds that expand in liquid, while strawberry sago uses small tapioca pearls that must be boiled until soft. While both provide interesting textures, sago’s distinctive chewy quality sets it apart from other desserts.
