Mango Strawberry Sago (vegan, gluten-free, healthy)
This mango strawberry sago is the perfect refreshing dessert that can be made in less than 30 minutes. The chewy sago with coconut jelly, fresh strawberries, and fresh mango is in a creamy strawberry coconut pudding. It great for those warmer days and so easy to make!
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Ingredients
- 1/2 cup small tapioca pearls/sago
- 1.5 lbs strawberries, divided (washed and stems removed)
- 1 can full-fat coconut milk
- 1/4 cup vegan coconut condensed milk (more if you want it sweeter)
- 1 can (225 g) coconut jelly, drained (also called nata de coco)
- 2 mangoes, diced
Instructions
- Bring a large pot of water to a boil. Add the small tapioca pears. Simmer for 25 minutes, stirring occasionally. If there is still a white dot in the center of the pearls, turn heat off and cover the pot for 5-10 minutes. Strain and rinse very well in a fine mesh sieve under cold water. Transfer tapioca to a large bowl and add cold water so the pearls don’t stick and dry out.
- In a blender, add 1 lb of the strawberries, coconut milk, and coconut condensed milk. Blend until smooth and creamy.
- Drain the sago pearls and add to a large mixing bowl. Dice the leftover 1/2 lb of strawberries and add to the bowl, along with the coconut jelly and mango. Pour strawberry mixture over everything and stir until everything is well combined.
- Serve immediately or chill in the fridge for 30 minutes. You can add a little bit of ice but I wouldn’t add too much because it will dilute the flavor. The longer it sits in the fridge, the thicker it will get. Let it sit out for 30 minutes if placed in the fridge for more than a few hours so the coconut milk can melt.
Servings: 8