Strawberry Sago! the perfect recipe to kick off my Red, White, and Blue Series for July 4th! Over the next few posts, I’ll be sharing recipes inspired by each color of the American flag—celebrating summer with refreshing desserts that are as beautiful as they are delicious!
Last summer, I was fixated on creating a bowl of sago that was kosher. It popped up on my Instagram feed one day, and I just had to have it! The ice cold bowl of creamy coconut milk, fresh fruit, chewy pearls, and refreshing textures looked too good to be true on a hot summer day. It reminded me of my Bubby’s ambrosia, only less cloyingly sweet, and a lot “cleaner”.
This year, I wanted to give another fruit a try, so I swapped the mango for sweet summer strawberries. The result is this Strawberry Sago: creamy, fruity, refreshing, and surprisingly simple to make.
What I love most about this dessert is the contrast of textures. The tender tapioca pearls add a satisfying chew, the strawberries bring freshness and sweetness, and the creamy base ties everything together into something that feels both indulgent and light. It’s the kind of dessert that’s perfect for a hot summer day when you want something cool and refreshing without turning on the oven.
Strawberry Sago
1/4 cup small tapioca pearls (such as @bobsredmill )
1/3 cup strawberry popping boba
1 pint strawberries, sliced
13.5oz can full fat coconut milk (unsweetened)
1/4 cup sweetened condensed milk, or more, to taste
1/4-1/2 cup coconut water, optional
Bring 4 cups of water to a boil and add the tapioca pearls, cook for 20 minutes, uncovered, stirring every few minutes so it doesn’t stick together. Cover the pot and rest for 10 minutes or until the tapioca is translucent. Drain and rinse in cold water to remove the gelatinous coating.
In a blender, blend 1 heaping cup strawberries with coconut milk and sweetened condensed milk. Freeze until ice cold.
To a large bowl, add the remaining strawberries, boba and tapioca pearls. Stir in the coconut mixture until fully incorporated. If the mixture is too thick, thin it out with some coconut water until desired consistency. If the mixture is too tart, add more sweetened condensed milk.
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Strawberry Rhubarb Soup