Bring 1 liter of water to a rolling boil in a pot.
Add the tapioca pearls and cook for 15 minutes uncovered.
Stir the pearls occasionally to ensure they do not stick to the bottom.
Turn off the heat when a tiny white dot remains in the center of the pearls.
Cover the pot with a lid and let the pearls rest for 15 minutes.
Rinse the pearls thoroughly under cold running water.
Drain the pearls well.
Strawberry Sago
None
Easy
30 min
Spiciness
None
Difficulty
Easy
Time
30 min
Preparation
15 min
Cooking
15 min
63 Views
Translated
Enjoy a burst of summer with this easy Strawberry Sago recipe. This vibrant dessert combines a silky strawberry-coconut base with chewy tapioca pearls and fresh fruit chunks for the ultimate chilled treat.
None
Easy
30 min
Spiciness
None
Difficulty
Easy
Time
30 min
Preparation
15 min
Cooking
15 min
Allergens
Vegetarian
Pescatarian
Halal
Lactose-Free
Gluten-Free
970KCAL
4 Portions · 1,193 g
Protein
9 g
Carbohydrates
160 g
Fat
25 g
Fiber
20 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
4
g
- Strawberry
700 grams
- Small tapioca pearls
100 grams
- Coconut Milk
100 milliliters
- Honey
2 tablespoons
Dice 200 g of the strawberries into small, even cubes.
Place the remaining 500 g of strawberries into a blender.
Add the coconut milk to the blender.
Add the honey to the blender.
Blend the mixture until completely smooth and creamy.
Pour the strawberry puree into a large mixing bowl.
Fold in the cooked tapioca pearls.
Fold in the diced strawberry cubes.
Stir until the ingredients are well combined.
Place the bowl in the refrigerator for at least 3 hours.
Spoon the chilled Strawberry Sago into individual bowls or dessert glasses.
Garnish with fresh mint leaves or a dollop of whipped cream.
None
Easy
30 min
Spiciness
None
Difficulty
Easy
Time
30 min
Preparation
15 min
Cooking
15 min
Allergens
Vegetarian
Pescatarian
Halal
Lactose-Free
Gluten-Free
970KCAL
4 Portions · 1,193 g
Protein
9 g
Carbohydrates
160 g
Fat
25 g
Fiber
20 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
4
g
- Strawberry
700 grams
- Small tapioca pearls
100 grams
- Coconut Milk
100 milliliters
- Honey
2 tablespoons
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