This is my family's favourite easy strawberry sago recipe that's creamy, fruity, and refreshing. Soft, chewy sago pearls mixed with fresh strawberries, creamy coconut milk, and evaporated milk to create a chilled dessert. Perfect for warm summer days.
It comes together with just a handful of everyday ingredients and takes under 30 minutes to prepare, making it ideal for family gatherings, barbecues, or whenever you're craving something sweet and cooling.
My Mango Sago recipe is another refreshing dessert that's always popular during the summer months.
A Summer Favourite in Our Family
This strawberry and sago dessert always reminds me of summer holidays growing up. My grandma loved making simple chilled desserts whenever strawberries were in season. Instead of turning on the oven, she'd prepare a big bowl of sago, chill it in the fridge, and we'd all help ourselves after dinner.
Every time I make sago with strawberries now, it takes me straight back to my granny's kitchen. Whether you enjoy it as a thick pudding or a slightly lighter sago drink, it is always a hit with family and friends.
Khin's Stawberry and Sago Tips
- Once the sago is cooked, rinse it well under cold water to remove excess starch and keep the pearls from sticking together.
- Choose ripe, sweet strawberries for the best flavour. Taste them before adding sugar or honey, as you may not need much extra sweetness. If you're making this dessert ahead, keep the diced strawberries separate until serving so they stay fresh and juicy.
- As the sago drink chills, the coconut milk will naturally thicken. Simply let it sit at room temperature for a few minutes and give it a good stir before serving.
- If you'd like a lighter, thinner consistency, stir in a splash of evaporated milk or coconut milk.
Ingredients You'll Need
You only need a handful of simple ingredients to make this creamy strawberry and sago dessert at home.
- ½ cup small sago pearls
- 400g/1.4oz fresh strawberries, diced (reserve some for topping)
- 200ml evaporated milk
- 200ml coconut milk
- 2-3 tbsp sugar, syrup, or honey, to taste
How to Make Strawberry Sago
- Cook the Sago: Bring a large pot of water to the boil and add the sago pearls. Stir occasionally to stop them sticking together.
Cook for about 10 minutes, then turn off the heat, cover with a lid, and leave for another 10 minutes until the pearls become translucent.
Drain and rinse under cold water, then set aside.
- Blend the Strawberries: Blend the fresh strawberries with half of the evaporated milk until smooth and creamy.
- Mix Everything Together: In a large bowl, combine the cooked sago, strawberry puree, coconut milk, remaining evaporated milk, and sugar syrup or honey. Stir until everything is well combined.
If you prefer a thinner consistency, simply add a little more evaporated milk, coconut milk, or cold water to turn it into more of a sago drink.
- Chill and Serve: Refrigerate for at least 1 to 2 hours before serving.
If you're short on time, it's also delicious served straight away over plenty of ice cubes.
Spoon the strawberry sago into serving glasses or bowls and finish with plenty of fresh diced strawberries.
Make It Your Own Sago
If you enjoy strawberry and sago, you'll also love making it with ripe mango, papaya, banana, or mixed berries when they're in season.
For a dairy-free version, replace the evaporated milk with oat, almond, soy, or extra coconut milk.
Before serving, I sometimes add basil seeds, chia seeds, nata de coco, grass jelly, pomelo, or extra fresh strawberries for even more texture.
You can add extra toppings such as crushed pistachios, toasted almonds, or coconut flakes.
How to Store Leftovers
This strawberry sago dessert is best enjoyed on the day it's made while the strawberries are at their freshest. Any leftovers can be stored in an airtight container in the fridge for up to 2 days.
Frequently Asked Questions
Can I Freeze Strawberry Sago?
I don't recommend freezing it. The sago pearls lose their soft, chewy texture after thawing, and the coconut milk can separate, giving the dessert a grainy texture.
Can I use frozen strawberries?
Yes. Simply thaw them first and drain away any excess liquid before blending.
Why is my sago sticking together?
Rinse the cooked sago well under cold running water after cooking to remove excess starch.
Can I make it ahead of time?
Yes. Prepare the sago mixture in advance and refrigerate it. For the freshest flavour and texture, stir through the diced strawberries just before serving.
More Strawberry Recipes You'll Love
If you're a strawberry lover, here are a few more strawberry dink recipes to try next:
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📖 Recipe
Strawberry Sago
Equipment
- 1 Food blender to blend strawberry
- 1 Large mixing bowl
- 1 Pot to boil sago
Ingredients
- 90 grams small sago pearls About ½cup/3.2oz
- 400 grams fresh strawberries ( About 14oz/ 3 cups) diced, reserve some for toppings
- 200 ml Evaporated milk
- 200 ml Coconut milk
- 2-3 tbsp Honey or sugar syrup
Instructions
Cook the Sago
- Bring a large pot of water to the boil and add the sago pearls. Stir occasionally to stop them sticking together.
- Cook for about 10 minutes, then turn off the heat, cover with a lid, and leave for another 10 minutes until the pearls become translucent.
- Drain and rinse well under cold running water, then set aside.
Blend the Strawberries
- Blend the fresh strawberries with half of the evaporated milk until smooth and creamy.
Mix Everything Together
- In a large bowl, combine the cooked sago, strawberry puree, coconut milk, remaining evaporated milk, and sugar syrup or honey. Stir until everything is well combined.
- If you prefer a thinner consistency, simply add a little more evaporated milk, coconut milk, or cold water to turn it into more of a refreshing strawberry sago drink.
Chill and Serve
- Refrigerate for at least 1 to 2 hours before serving. If you're short on time, it's also delicious served straight away over plenty of ice cubes.
- Spoon the strawberry sago into serving glasses or bowls and finish with plenty of fresh diced strawberries.
Notes
- Taste before serving and adjust the sweetness to suit your liking.
- Full-fat coconut milk gives the creamiest, richest flavour.
- Frozen strawberries work well when fresh ones aren't in season.
- Top with extra strawberries, toasted coconut, or mint leaves for a garnish.
- You can also add chia seeds, basil seeds, nata de coco, or grass jelly for extra texture.
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