By Aqsa 
If there’s one dessert that feels like a little party in your mouth, it’s got to be Strawberry Sago. Creamy, chewy, fruity, and sweet all in one bite—this Asian-inspired treat is the ultimate comfort dessert that ticks all the boxes. It’s light, refreshing, and absolutely addictive.
You’ve probably seen sago-based desserts popping up across Asia, from the famous mango sago in Hong Kong to Thai coconut tapioca. But today, let’s give it a fruity, berrylicious twist—Strawberry Sago! Think strawberry milk meets coconut bliss, with chewy pearls and a burst of jelly in every spoonful. Intrigued? Let’s dive into the details!
What Is Strawberry Sago?
Strawberry Sago is a luscious dessert made from small tapioca pearls (aka sago), served in a creamy base of strawberry milk, coconut milk, and condensed milk, then topped with cubes of nata de coco (that addictively chewy coconut jelly) and fresh strawberries. It’s one of those no-fuss, no-rules desserts—you really can’t mess it up, especially if you go with your gut and adjust ingredients to your liking.
Why You’ll Love It
Because it’s not just a dessert—it’s a textural journey! Each bite is layered with contrast. You’ve got:
Soft, chewy sago pearls
Cool, bouncy nata de coco
Juicy bites of fresh strawberries
A creamy, dreamy base that’s a blend of tropical and fruity flavors
It’s light but satisfying. Sweet but not over-the-top. And best of all, it’s customizable—you can tweak the proportions however you like. In fact, I pretty much winged the recipe and it still turned out amazing!
Ingredients You’ll Need
Here’s the beauty of this dessert: the ingredients are simple, accessible, and play beautifully together. Here’s what I used:
Tapioca pearls (sago) – These tiny chewy balls are the heart of the dessert.
Strawberry milk – I used store-bought for convenience, but you can totally blend fresh strawberries with milk for a homemade version.
Condensed milk – Adds richness and sweetness. A little goes a long way.
Coconut milk – Brings that tropical creaminess and smooth texture.
Fresh strawberries – For that pop of color, freshness, and natural sweetness.
Nata de coco – Adds that signature jelly-like bite. You can find it in jars at most Asian supermarkets.
And that’s it. No fancy cooking gear, no complicated steps—just pure dessert joy.
How to Make Strawberry Sago
Honestly, I didn’t measure anything too precisely. I trusted my instincts and it turned out perfect. But for those who like a little guidance, here’s a rough roadmap.
Step 1: Cook the Sago
Start by boiling your tapioca pearls. Add them to a pot of boiling water and stir to prevent sticking. Boil for about 15-20 minutes, or until they become translucent with a tiny white dot in the center. Then, turn off the heat and let them sit covered for another 10 minutes—they’ll finish cooking in the residual heat.
Once done, rinse the sago under cold water and drain well. This removes the extra starch and gives you that beautiful, bouncy texture.
Step 2: Prep the Creamy Base
In a large bowl or pitcher, pour in about one and a half cups of strawberry milk, followed by one cup of coconut milk. Add two to three tablespoons of condensed milk to start, then give the mixture a good stir until it’s smooth and well-blended. Taste it and adjust the sweetness by adding more condensed milk if needed. The goal is to achieve a creamy, sweet, and slightly fruity base without letting any one flavor overpower the others.
Step 3: Put It All Together
Now comes the fun part—assembling your dessert.
Grab a glass or a bowl. Add a generous spoonful (or two!) of cooked sago. Toss in some nata de coco cubes, then pour your dreamy milk mixture over the top. Add sliced fresh strawberries for that juicy crunch and pop of red.
If you want to take it up a notch, chill everything in the fridge for 30 minutes before serving. Cold Strawberry Sago hits different—it’s next-level refreshing.
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Optional Toppings and Variations
Feel free to riff on the recipe! Here are some extras you can throw in if you’re feeling adventurous:
Basil seeds or chia seeds for a superfood boost
Strawberry jelly or agar cubes for even more chewiness
Vanilla essence or a splash of rose water for aromatic vibes
Crushed ice or a scoop of vanilla ice cream on top for a summer treat
You could even blend part of the strawberries with your milk mixture to make it extra fruity. Or toss in some blueberries, lychee, or mango if strawberries aren’t in season.
Make It Your Own
Here’s the thing—I didn’t use measuring cups or spoons. I just tasted as I went, and you should too. Love it creamier? Add more coconut milk. Want it sweeter? A little extra condensed milk won’t hurt. Prefer a thinner consistency? Splash in more strawberry milk.
This recipe is all about finding your balance and making something that tastes good to you. There’s no wrong way to make it.
When to Serve Strawberry Sago
This dessert is perfect for literally any occasion:
As a cool treat on a hot day
A light dessert after a spicy meal
Part of a party or potluck spread
Or just a midday pick-me-up when you’re craving something sweet
It’s quick to put together and looks stunning served in a clear glass where all those layers shine through.
Storage Tips
If you somehow have leftovers (highly unlikely!), store the components separately. Keep the cooked sago in water in the fridge so it doesn’t dry out or clump. Store the milk mixture in an airtight container. Mix everything just before serving for the best texture.
Final Thoughts
Strawberry Sago is one of those no-recipe recipes. It’s intuitive, colorful, and ridiculously delicious. It’s the kind of dessert you can whip up in under 30 minutes but still impress guests with. Sweet, tropical, chewy, and creamy—it’s got it all.
If you’re new to Asian desserts or want to try something different from the usual cakes and cookies, give this a go. And remember: trust your taste buds, have fun with the process, and don’t stress about the measurements. That’s the beauty of desserts like this—they’re as playful as they are tasty.
Ready to give it a try? Make your own version, snap a pic, and share the strawberry magic with your friends. Dessert has never been this dreamy.
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Strawberry Sago Recipe
Creamy, fruity, and chewy—this Strawberry Sago recipe is a delicious Asian dessert made with tapioca, coconut milk and fresh strawberries.
Type: dessert
Cuisine: Asian fusion cuisine
Keywords: Strawberry Sago, Asian dessert, tapioca pearls, nata de coco, coconut milk dessert, and strawberry milk recipe
Recipe Yield: 4 servings
Calories: 280 calories
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Recipe Ingredients:
- ½ cup small tapioca pearls (sago)
- 1½ cups strawberry milk
- 1 cup coconut milk
- 2–4 tablespoons condensed milk, adjusted to taste
- ½ cup nata de coco, drained
- 1 cup fresh strawberries, sliced or diced
- Ice cubes (optional, for serving)
Recipe Instructions:
Cook the Sago:
Start by boiling your tapioca pearls. Add them to a pot of boiling water and stir to prevent sticking. Boil for about 15-20 minutes, or until they become translucent with a tiny white dot in the center. Then, turn off the heat and let them sit covered for another 10 minutes—they’ll finish cooking in the residual heat. Once done, rinse the sago under cold water and drain well. This removes the extra starch and gives you that beautiful, bouncy texture.
Prep the Creamy Base:
In a large bowl or pitcher, pour in about one and a half cups of strawberry milk, followed by one cup of coconut milk. Add two to three tablespoons of condensed milk to start, then give the mixture a good stir until it’s smooth and well-blended. Taste it and adjust the sweetness by adding more condensed milk if needed. The goal is to achieve a creamy, sweet, and slightly fruity base without letting any one flavor overpower the others.
Put It All Together:
Now comes the fun part—assembling your dessert. Grab a glass or a bowl. Add a generous spoonful (or two!) of cooked sago. Toss in some nata de coco cubes, then pour your dreamy milk mixture over the top. Add sliced fresh strawberries for that juicy crunch and pop of red. If you want to take it up a notch, chill everything in the fridge for 30 minutes before serving. Cold Strawberry Sago hits different—it’s next-level refreshing.