Strawberry Sago

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.

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.