Berry Sago Delight (Printable Version)
Berry strawberry mix with coconut, tapioca, and fun textures.
# What You'll Need:
01 -
600 g strawberries, chopped into small pieces
02 -
400 g tin of coconut milk
03 -
50 g white sugar, more or less depending on sweetness wanted
04 -
150 g mini tapioca balls
05 -
225 g coconut jelly cubes (nata de coco), drained well
# Step-by-Step Guide:
01 -
Throw half the chopped strawberries (about 300 g) into your blender with the coconut milk and sugar. Whizz until it's all smooth. Give it a taste and add more sugar if you want it sweeter. Pour everything into a big bowl and stick it in the fridge while you deal with the tapioca.
02 -
Get some water bubbling in a pot. Toss in the tapioca balls and give them a stir. Let them bubble away for 10 minutes, stirring now and then. Take the pot off the heat, put the lid on, and let them sit for another 10 minutes until they look clear.
03 -
Pour the tapioca through a fine strainer and wash with cold water to cool them down fast. If you're not ready to use them yet, keep them in a bowl of cold water. Otherwise, drain them well and add them to your chilled strawberry mix.
04 -
Add the rest of your chopped strawberries and the coconut jelly pieces to the bowl. Mix everything together. If it seems too thick, splash in some water. Serve it nice and cold.
# Additional Notes:
01 -
Make sure you've got plenty of water when cooking the tapioca balls or they'll clump together.
02 -
Your strawberries might be super sweet or a bit tart, so adjust the sugar to match.
03 -
You can keep this in the fridge for up to 3 days - just add a splash of water before serving if it gets too thick.