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Clear glass filled with white tapioca pudding and bright red strawberry slush and sliced strawberries.

Coconut Sago with Strawberry Slush

This coconut sago has plenty of creamy coconut and chewy tapioca pearls (called sago), and it pairs perfectly with fruit!

Course Dessert
Cuisine Cantonese, Chinese
Keyword coconut milk, dairy-free, egg-free, fruit, gluten-free, no-bake, nut-free, sago, strawberries, tapicoa pearls, vegan, vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 1 hour
Total Time 1 hour 25 minutes
Servings 6 people
Calories 349 kcal


  • 1 cup sago
  • ¾ teaspoon kosher salt
  • 1 can full fat coconut milk
  • 5 tablespoons granulated sugar
  • 2 cups water
  • 4 cups frozen strawberries slightly defrosted
  • 3 cups ice


  1. Fill a medium pot half full of water and bring to a boil. Add the sago and cook for 10-15 minutes, or until the sago is translucent. Drain off the excess water.

  2. In a medium bowl, mix together the sago, ¼ teaspoon salt, coconut milk, 3 tablespoons sugar and ½ cup water. Let cool until room temperature, then refrigerate until cold.

  3. When you're ready to serve, make the strawberry slush. To a blender, add the remaining ½ teaspoon salt, remaining 2 tablespoons sugar, remaining 1 ½ cups water, strawberries and ice. Blend until the strawberries are broken down (it's okay if there are still a few small nuggets of ice left).

  4. Fill six glasses or bowls each ⅓ full with the coconut sago, then top with the slush. Serve immediately so the slush doesn't melt, and give it a stir before enjoying.