Description
A chilled Asian dessert that’s creamy and refreshing that’s not too sweet. It’s comes together in less than 20 minutes and you can make a large batch for feed a crowd. For this recipe, I’m keeping it both diary-free and lactose-free.
Ingredients
Units
Scale
- 5 cups water
- 1/3 cup sago (small tapioca pearls)
- 1 lb fresh and ripe strawberries
- 16 oz/1 pint Trader Joe's fresh coconut cream (or fresh coconut milk)
- 4 tablespoons agave syrup (or sweetener of choice)
- 12 oz Nata De Coco coconut jelly (optional; drain syrup)
Instructions
- Cook sago: Bring a pot of water to a rolling boil. Add the sago pearls and cook over medium-low heat for 10 minutes. Cover with a lid, turn off the heat, and let the sago continue to cook and soften for another 7 minutes. The pearls will gradually change from white to clear and translucent.
- Strain sago: Drain the sago through a fine-mesh strainer. Rinse the pearls thoroughly under cold running water to remove excess starch and prevent them from sticking together. Set aside.
- Dice strawberries: Wash the strawberries well and remove the leafy tops. Finely dice half of the strawberries and transfer them to a medium mixing bowl. Keep the remaining strawberries whole.
- Puree strawberries: With the remaining whole strawberries, blend them in a blender, food processor, or with an immersion blender until smooth. Set aside.
- Combine: Combine the cooked sago pearls, diced strawberries, strawberry puree, nata de coco if using, and fresh coconut cream. Add syrup, a tablespoon at a time to taste and stir well. Chill before serving, then scoop into small bowls or cups. Add ice if prefer.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Asian