This strawberry sago recipe is amazing with a few touches that elevate this easy recipe, and will make your strawberry sago win the crowd. It’s like a deconstructed strawberry ice cream with texture, jammed with flavor, creamy, and fruity. Follow the easy step-by-step images for how to make strawberry sago, homemade with love. Vegan option recipe included!
Table of contents
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Oh I love all the fruit drinks that are scrumptious and have that next level element.
If you haven’t experienced it, there is nothing quite like Asian drinks that combine incredible fruits with coconut milk and other creaminess to make you savor every sip and spoonful.
Strawberry sago is one of those drinks that is just so delicious you will stop everything.
Not only is it kid friendly and my kids love it so much, I will opt for it over strawberry ice cream anytime! Yes, I said that. Strawberry sago is just a tall glass of joy!
What is Strawberry Sago
Strawberry sago is a delightful Asian drink that combines the lusciousness of strawberries and the creamy goodness of coconut milk with sago or tapioca pearls.
Sago is a type of starch extracted from the pith inside the cassava plant and specific tropical plants. It adds a little bite and chewy texture to various dishes, desserts, and beverages, such as in strawberry sago.
Tapioca pearls are used as a substitute in locations that do not easily offer sago.
Since sago is not always accessible in certain cities, you can use tapioca pearls.
This refreshing beverage is kid-approved and can easily be made vegan for all to enjoy!
Brief History of Strawberry Sago
The history of sago is deeply rooted in Southeast Asian culinary traditions. Sago, a starch extracted from the pith of the certain tropical plants, has been used for centuries as a staple food for many indigenous communities in these regions.
While the exact date of strawberry sago’s invention is not documented, it is a more current variation of new recipes like my Avocado sago, and classic recipes like mango sago, one of the iconic Filipino desserts.
It didn’t take long for strawberry sago to become a beloved and popular beverage at the newest cafés, seen in tiktok videos, and found at punchbowl gatherings.
One thing is sure, strawberry sago is here to stay and be part of the best Asian drinks line up.
What is Good About Strawberry Sago
- Easy to make for a party, potluck, or at home for family…then freeze the leftovers.
- Healthier than common commercial desserts.
- All Natural. You know everything you are putting in your drink!
- Gluten Free.
- Use vegan condensed milk for the vegan recipe option.
- Versatile to adjust sweetness.
- Fun, comforting, absolutely delicious, refreshing.
- Kid-friendly, Kid-approved.
Ingredients
- 1/2 cup uncooked small tapioca pearls (or sago)
- 5 cups Drinking Water – to cook the tapioca pearls; use drinking water
- 1 can (13.5 oz) Coconut Milk
- 1 cup Milk of Choice (Evaporated Milk or Almond Milk)
- 1 can (14 oz) Condensed Milk – use coconut condensed milk for Vegan option
- 1 pound fresh Strawberries
- 1/4 tsp Vanilla Extract
- Small Pinch of Salt
- Ice cubes
Equipment
- Cutting Board – to cut the strawberries on
- Knife – to cut strawberries
- Pot – to cook tapioca pearls
- Wire Mesh Strainer
- Large Bowl – to prepare the strawberry sago
- Mixing Spoon
- Tall Serving Glasses or Cups
- Long Spoons
- Can Opener
- Blender
Instructions
- Make the tapioca according to the package instructions. Usually, the best method is to boil the tapioca until it is almost translucent, then remove it from the heat, cover with a lid very well, then steep the tapioca pearls until they are completely translucent.
- Once the tapioca is done, strain it. Put it in cold, iced, drinking water. Set aside.
- Clean, very well, the strawberries. Cut the stems off. Slice the strawberries uniformly into small bite sizes. Save a handful of strawberries and put those aside.
- Put a lot of ice cubes into a large serving bowl. Do not use small ice shavings since they will melt too quickly.
- Add the strawberries. Then add the tapioca or sago pearls. Strain the tapioca very well before adding.
- Next, add the coconut milk, condensed milk, and evaporated milk or almond milk. Please note, if the coconut milk is separated, heat it in the microwave or stove to combine and whisk the coconut milk until well blended.
- After everything is in the bowl, mix very well. Gently stir until all the condensed milk and ingredients have become incorporated.
- Add the dash of vanilla extract and a pinch of salt. Mix very well.
- Now, take your blender cup and add that handful of strawberries you had set aside. Then pour 3/4 cup of milk of choice into the blender cup. Blend until smooth.
- Layer your strawberry sago in a cup by adding a few scoops of the blended strawberry, then the strawberry sago mixture on top. Add a few extra strawberries as topping if you like. Serve with a tall spoon.
Have a ball enjoying a tall cup of the best strawberry sago!
Notes
- I use drinking water to make the tapioca/sago pearls. It will taste clean and much better.
- Use ice cubes and not ice shavings so the ice will last and not dilute the mixture.
- Heat the coconut milk if it was separated. This way your coconut milk is stirred smooth, even, and creamy.
- Serve right away or freeze leftovers, but keep in mind that tapioca has a harder texture once it has been frozen, even after thawing.
- You can use small or big tapioca pearls.
Add Ins and Variations
- Add nata de coco for additional wow factor…like in the favorite mango bango recipe.
- Make it a strawberry matcha sago recipe by simply adding concentrated, fresh made matcha latte on the bottom and layering strawberry sago on top.
- Top with a dollop of whipped cream for extra indulgence.
- Sprinkle with toasted coconut flakes for a crunchy texture.
- Garnish with fresh mint leaves for a burst of freshness.
- Experiment with different fruits like mango or kiwi for a unique flavor combination.
- Use light coconut milk for less calories.
How to Serve Strawberry Sago
Serve strawberry sago in a tall cup with a long spoon.
Next, layer the drink by using the blended strawberries on the bottom, then the strawberry sago mix on top.
You can also mix everything together, and serve the drink in a big punchbowl with a ladle.
Get creative and add:
- edible flowers
- different fruit toppings
- shaped ice cubes
- or present this gorgeous drink in more decorative glassware
Questions
Why is my tapioca too soft?
Keep in mind to steep the tapioca only until it is clear, then place them in ice water so it doesn’t overcook.
Why did my tapioca have white in the middle?
The key is boiling the tapioca…then remove from the heat and steep the pearls off the heat until translucent. As soon as they are done, rinse with cold water.
Why is my mixture watery?
Use the mesh wire strainer to strain the tapioca pearls, and as necessary, use drinking water to help rinse the tapioca pearls. Use a spoon to push the tapioca pearls around in the wire mesh strainer so more of the tapioca liquid and water are removed from the pearls.
Can I make this vegan?
Yes! Use vegan substitutes for the condensed milk.
Is this gluten free?
Yes, tapioca is gluten free.
Is this healthy?
Coconut milk, strawberries, and tapioca all have some health benefits. Use less sugar to your preference. With that said, in comparison to commercial desserts, this homemade dessert drink is healthier and still full of flavor.
Can I store leftovers?
Yes, just freeze leftovers or keep refrigerated in a glass container for 2-3 days. Keep in mind that tapioca has a harder texture once it has been frozen, even after thawing so best taste is consume within 3 days.
Do you love this recipe? Please consider leaving 5-Stars 🌟🌟🌟🌟🌟 in the recipe card below or in comments under the recipe card. Thank you for the love!
The Best Strawberry Sago Recipe
Equipment
- knife
- pot
- Large Bowl
- mixing spoon
- Tall Serving Glasses or Cups
- Long Spoons
Ingredients
- ½ cup uncooked small tapioca pearls or sago
- 5 cups Drinking Water to cook the tapioca pearls; use drinking water and rinse them with drinking water; have additional drinking water on hand for rinsing the tapioca pearls
- 1 can Regular Coconut Milk 13.5 oz
- 1 cup Milk of Choice Evaporated Milk or Almond Milk
- 1 can Condensed Milk 14 oz; use vegan condensed milk for vegan option
- 1 pound fresh Strawberries cut into bite sizes
- ¼ tsp Vanilla Extract
- Small Pinch of Salt
- 4 cups Ice cubes
Instructions
- Make the tapioca according to the package instructions. Usually, the best method is to boil the tapioca until it is almost translucent, then remove it from the heat, cover with a lid very well, then steep the tapioca pearls until they are completely translucent.½ cup uncooked small tapioca pearls, 5 cups Drinking Water
- Once the tapioca is done, strain it and then put it in cold, iced, drinking water. Set aside.
- Clean, very well, the strawberries. Cut the stems off. Slice the strawberries uniformly into small bite sizes. Save a handful of strawberries and put those aside.
- Put a lot of ice cubes into a large serving bowl. Do not use small ice shavings since they will melt too quickly.4 cups Ice cubes
- Add the strawberries.1 pound fresh Strawberries
- Then add the tapioca or sago pearls. Strain the tapioca very well before adding.
- Next, add the coconut milk, condensed milk, and evaporated milk or almond milk. Please note, if the coconut milk is separated, heat it in the microwave or stove to combine and whisk the coconut milk until it is well blended.1 can Regular Coconut Milk, 1 cup Milk of Choice, 1 can Condensed Milk
- Add the dash of vanilla extract and a pinch of salt. Mix very well.¼ tsp Vanilla Extract, Small Pinch of Salt
- Now, take your blender cup and add that handful of strawberries you had set aside. Then pour 3/4 cup of milk of choice into the blender cup.
- Blend until smooth.
- Layer your strawberry sago in a cup by adding a few scoops of the blended strawberry, then the strawberry sago mixture on top. Add a few extra strawberries as topping if you like. Serve with a tall spoon.You can also put the blended strawberry mix right into the punchbowl and serve everything mixed together.
Notes
- I use drinking water to make the tapioca/sago pearls. It will taste clean and much better.
- Use ice cubes and not ice shavings so the ice will last and not dilute the mixture.
- Heat the coconut milk if it was separated. This way your coconut milk is stirred smooth, even, and creamy.
- Serve right away or freeze leftovers.
- You can use small or big tapioca pearls.
Nutrition
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