Berry Sago Delight (Printable Version)
# What You'll Need:
01 -
600 g strawberries, chopped into tiny pieces
02 -
400 g coconut milk (single can)
03 -
50 g white sugar, tweak as needed
04 -
150 g tiny tapioca pearls
05 -
225 g drained coconut jellies (sometimes called nata de coco)
# Steps to Follow:
01 -
Toss half the chopped strawberries (300 g) into your blender with the coconut milk and sugar. Whirl until it's smooth. Give it a taste and add more sugar if needed. Pour everything into a big bowl and stick it in the fridge while you tackle the tapioca pearls.
02 -
Get some water bubbling in a pot. Drop in those tapioca pearls and give them a stir. Let them bubble for 10 minutes, stirring now and then. Turn off the heat, put the lid on, and let them sit for another 10 minutes until they turn see-through.
03 -
Dump the pearls into a fine sieve and wash them with cold water to cool them down. If you're not ready to use them yet, keep them in cold water. Otherwise, drain them well and add them to your chilled strawberry mix.
04 -
Mix in the rest of your chopped strawberries, the coconut jellies, and any extra bits you want. Add a splash of water if it's too thick. Serve it nice and cold.
# Additional Tips:
01 -
Make sure you've got plenty of water when cooking the pearls or they'll clump together.
02 -
Your strawberries will decide how sweet this turns out, so taste as you go.
03 -
You can keep leftovers in the fridge for up to 3 days – just add some water to thin it out before serving.