Strawberry Sago (Creamy Tapioca Dessert)

Ingredients

• 2/3 cup tapioca pearls
• 23 ounces fresh strawberries
• 7 ounces full-fat coconut milk
• 1/3 cup granulated white sugar
• 1/4 tsp vanilla extract

Instructions

1. 1

   Cook the tapioca pearls. Bring about 7 cups (1.7 liters) of water to a boil in a large pot. Once boiling, add the tapioca pearls and simmer for 18-20 minutes or until the pearls are translucent and tender.

2. 2

   Drain them. Once the pearls are translucent, drain them and rinse them under cold water 2-3 times (to stop the cooking process). Drain again and transfer them to a large mixing bowl.

3. 3

   Blend the strawberries. Add the strawberries, coconut milk, sugar, and vanilla extract to a high-speed blender. Blend on high speed for 15-20 seconds or until completely smooth. At this point, you can taste it and adjust the sweetness to your liking. Transfer to the mixing bowl.

4. 4

   Combine everything. Using a spoon, mix the strawberry juice with the tapioca pearls. Cover with plastic wrap and refrigerate for at least 6 hours before enjoying!

5. 5

   You can store this sago in the refrigerator for up to 5 days. Just be aware that after 2 days, it will thicken. You can add a bit more coconut milk or water to thin it.