Ingredients:

  • 1/2 cup sago pearls (tapioca pearls) (80g)
  • 3 cups water (720ml)
  • 1 cup coconut milk (240ml)
  • 1/4 cup sugar (50g)
  • 1/4 teaspoon salt
  • 2 cups fresh strawberries, hulled and sliced (300g)
  • 2 tablespoons sugar (optional, adjust to sweetness preference)

Instructions:

  1. Rinse sago pearls under cold water until the water runs clear.
  2. Boil water in a medium saucepan, then add the sago pearls.
  3. Cook for about 10-15 minutes, stirring occasionally until translucent.
  4. Remove from heat, cover, and let sit for an additional 5 minutes.
  5. Strain and rinse under cold water to stop cooking.
  6. In a saucepan, combine coconut milk, sugar, and salt over medium heat.
  7. Stir until the sugar is dissolved. Do not bring to a boil.
  8. Remove from heat and let cool slightly.
  9. In a mixing bowl, combine fresh strawberries and sugar. Toss gently and allow to macerate for 10 minutes.
  10. In serving glasses or bowls, layer the cooked sago pearls, followed by the coconut sauce, and top with the marinated strawberries.
  11. Chill in the refrigerator for at least 30 minutes before serving.