A refreshing Asian-inspired dessert made with chewy tapioca pearls, creamy coconut milk, sweet lychee, fresh strawberries, strawberry pudding and nata de coco.
Prep Time: 20 minutes
Cooking Time: 50–60 minutes
Total Time: 1 hour 10 minutes
Serves: 4
Cuisine: Asian
Course: Dessert
Tags: Sago Dessert · Strawberry Dessert · Lychee Dessert · Coconut Dessert · Asian Desserts · No-Bake Dessert
Ingredients
For the Sago Mixture
- 120g tapioca pearls
- 500ml water
- 200ml evaporated coconut milk
- 3 tbsp condensed coconut milk
- 6 tbsp lychee syrup, reserved from the canned lychees
- A few ice cubes
For the Fruit and Layers
- 200g fresh strawberries, chopped
- 200g canned lychees, drained and cut into bite-sized pieces
- 80g strawberry pudding, cut into small pieces
- 100g nata de coco
Method
1. Cook the tapioca pearls
Bring a large pot of water to a rolling boil. Use approximately 10 cups of water for every 1 cup of tapioca pearls.
Add the tapioca pearls and stir gently to prevent them from sticking together.
Once the pearls float to the surface, approximately 30 seconds, reduce the heat to medium.
Simmer for 20–30 minutes, stirring every 5–10 minutes.
Turn off the heat, cover the pot and allow the pearls to rest for another 20–30 minutes, or until they are mostly translucent and chewy.
Drain the tapioca pearls and rinse thoroughly under cold water to remove excess starch.
2. Prepare the fruit and pudding
Chop the fresh strawberries into small pieces.
Drain the canned lychees, reserving the syrup for the sago mixture, then cut the lychees into bite-sized pieces.
Cut the strawberry pudding into small pieces.
Set the nata de coco aside ready for assembling.
3. Make the sago mixture
Place a few pieces of strawberry in a mixing bowl and gently mash them with a fork to release some of their juice.
Add the evaporated coconut milk and condensed coconut milk.
Mix well, then stir in the cooked tapioca pearls.
Add 6 tablespoons of the reserved lychee syrup and mix until combined.
Add a few ice cubes to chill the mixture.
4. Assemble the dessert
Use mousse cups, dessert glasses or small serving bowls.
Add a layer of nata de coco to the bottom.
Add the chopped strawberries and lychees.
Pour the creamy sago mixture over the fruit.
Add a layer of strawberry pudding.
Finish with a few pieces of fresh strawberry.
5. Serve
Chill the dessert before serving.
Serve cold for a refreshing fruity dessert.
Notes
- Cook the sago properly: Cooking times can vary depending on the size and type of tapioca pearls. They should be chewy with little or no hard centre.
- Rinse thoroughly: Rinsing the cooked pearls under cold water prevents them from becoming overly sticky.
- Adjust the sweetness: Add more or less condensed coconut milk or lychee syrup according to taste.
- Keep it chilled: This dessert is best served cold and can be prepared ahead of time.
- Use other fruit: Mango, watermelon or other soft tropical fruits can be used alongside the strawberries and lychees.
