Strawberry And Lychee Sago Dessert Recipe Ingredients

Strawberry And Lychee Sago Dessert Recipe

Ingredients

For the sago mixture:

• 120 g tapioca pearls

• 500 ml water

• 200 ml evaporated coconut milk

• 3 tbsp condensed coconut milk

• 6 tbsp lychee syrup (from canned lychee)

• A few ice cubes

For the fruit & layers:

• 200 g fresh strawberries, chopped

• 200 g canned lychee, drained and cut into bite-size pieces

• 80 g strawberry pudding, cut into pieces

• 100 g nata de coco

Instructions

Step 1 – Cook the tapioca pearls:

1. Boil Water: Use a large pot and bring a large amount of water to a rolling boil (approximately 10 cups of water for every 1 cup of pearls).

2. Add Pearls: Add the tapioca pearls to the boiling water, stirring gently to prevent sticking.

3. Initial Boil: Wait for the pearls to float to the top (about 30 seconds).

4. Cook: Turn the heat down to medium and let them simmer for 20–30 minutes, stirring every 5-10 minutes.

5. Rest: Turn off the heat, cover the pot with a lid, and let the pearls steep for another 20–30 minutes.

6. Rinse & Sweeten: Strain the pearls and rinse them thoroughly under cold water to remove excess starch and achieve a chewy texture.

Step 2 – Prepare the fruits and pudding:

1. Chop the fresh strawberries.

2. Drain the canned lychee and cut into bite-size pieces, reserving the syrup.

3. Cut the strawberry pudding into small pieces.

4. Place the nata de coco in a separate bowl.

Step 3 – Make the sago mixture:

1. In a mixing bowl, mash a few strawberry pieces with a fork to release their juice.

2. Add the evaporated coconut milk and condensed coconut milk. Mix well.

3. Stir in the cooked tapioca pearls and 6 tablespoons of the reserved lychee syrup.

4. Add a few ice cubes to chill the mixture.

Step 4 – Assemble the dessert:

1. In a mousse cup or glass, layer nata de coco at the bottom.

2. Add the chopped strawberries and lychee on top.

3. Pour in the creamy sago mixture.

4. Layer with the strawberry pudding.

5. Finish with a few fresh strawberry pieces for garnish.

Step 5 – Serve:

• Serve chilled for a refreshing, fruity dessert perfect for spring or hanami.