If you love creamy, refreshing desserts, 5-ingredient strawberry sago should be on your radar. It’s like mango sago’s sweet cousin—just as simple, just as delicious.
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
It feels like summer already here in California. The heat has me craving cold treats all day long.
Costco has the sweetest strawberries right now - and the price is amazing! I couldn't resist grabbing extra pack.
Did you try my Mango Sago recipe last month? This strawberry version is just as good!
Jump to:
Why You'll Love This Recipe?
- Quick & Easy: Ready in just 30 minutes with minimal prep work
- Budget-Friendly: Makes the most of seasonal strawberries (Costco's are exceptionally sweet right now)
- Summer Fave: Perfect for hot days or anytime you want a light dessert.
- Only 5 ingredients that you probably already have at home
- Make it ahead for busy mornings or after-school snacks
- Uses up strawberries before they go bad in your fridge (we've all been there!)
What is Strawberry Sago, Anyway?
Strawberry Sago is a refreshing dessert made with tiny tapioca pearls and fresh strawberries in a creamy milk base. It's like bubble tea's creamier, fruitier cousin that's perfect for hot summer days!
Ingredients
This is just an overview—jump down to the full recipe card for exact amounts and detailed instructions!
- Mini Sago pearls - These tiny pearls give the dessert its fun, chewy texture that kids love!
- Strawberries - Choose ripe, sweet ones for the best flavor.
- Heavy cream - Creates that rich, silky texture that makes this dessert so satisfying.
- Evaporated milk - Adds creaminess without making the dessert too heavy.
- Condensed milk - The perfect sweetener that blends beautifully with strawberries.
See recipe card for quantities.
Substitution and Additions
- Milk options - Use coconut milk instead of evaporated milk for a tropical twist.
- Sweetness level - Adjust the condensed milk to control sweetness, or use honey if you prefer.
- Fruit variations - Try with mangoes, peaches, or blueberries when strawberries aren't in season.
- Add texture - Sprinkle toasted coconut flakes on top for extra crunch.
- Make it fancy - Add a mint leaf garnish
How to Make Strawberry Sago (It's So Easy!)
Making this dessert is so easy!
Start by cooking the sago pearls according to the package instructions, then rinse with cold water to stop them from overcooking.
While they cool, wash and hull your strawberries, then blend half into a smooth puree and dice the remaining ones for texture.
Next, mix all your dairy ingredients together in a large bowl until well combined. Now comes the fun part - add your cooked sago pearls and diced strawberries to the milk mixture and stir everything together. Pop it in the fridge to chill for at least an hour before serving.
For an extra pretty touch, top with a few fresh strawberry slices right before bringing it to the table!
How to Store Leftovers
Store your strawberry sago in the fridge for up to 3 days in a covered container. The pearls might absorb some liquid over time, so just give it a gentle stir before serving.
For best texture, I recommend eating it within 24 hours - but let's be honest, it probably won't last that long anyway!
Quick Tips
- Don't overcook the sago pearls - they should be translucent with a tiny white dot in the center for the perfect chewy texture
- Rinse cooked sago thoroughly with cold water to stop the cooking process and prevent clumping
- Adjust sweetness based on your strawberries' natural sweetness by adding more or less condensed milk
- Make ahead tip: Cook extra sago pearls and freeze in portioned bags; simply thaw in cold water when needed
- For best flavor, prepare the dessert at least 1 hour before serving to allow flavors to develop fully
Recipe FAQs
Not exactly! Sago pearls are much smaller than boba pearls. Boba is usually bigger and chewier, while sago has a more delicate texture that's perfect for desserts like this.
Sago comes from the pith of sago palm trees. It's processed into these tiny little pearls that cook up translucent and slightly chewy.
They're pretty similar nutritionally! Both are mostly carbs with minimal protein or fat. Sago might have slightly fewer calories, but honestly, the difference is so small it doesn't really matter.
Sago is already the English name! You might also see it called sago pearls, mini tapioca pearls, or sometimes just tapioca pearls in stores.
Related Recipes
Looking for other recipes like this? Try these:
DID YOU TRY THIS RECIPE? Share the love by leaving a star ⭐⭐⭐⭐⭐ rating and review. Stay updated on the newest recipes by subscribing to my newsletter and following on Pinterest, Facebook, and Instagram.
Easy Strawberry Sago Recipe
Equipment
- 1 medium pot for cooking sago
- 1 large bowl
Ingredients
- 3 cups Mini sago pearls cooked
- 20 medium- large Strawberries
- 1 cup Heavy Cream
- ½ cup Evaporated Milk
- ⅔ cup Sweetened Condensed milk
Instructions
- Cook the sago pearls according to the package instructions, then rinse with cold water to stop them from overcooking.
- Prepare your strawberries while they cool - wash and hull them, then blend half into a smooth puree and dice the remaining ones for texture.
- Mix all your dairy ingredients together in a large bowl until well combined.
- Combine everything - add your cooked sago pearls, and diced strawberries to the milk mixture and stir everything together.
- Chill and serve - pop it in the fridge for at least an hour before serving. For an extra pretty touch, top with a few fresh strawberry slices right before bringing it to the table!
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
Notes
- Don't overcook the sago pearls - they'll get mushy! Follow package timing exactly and rinse immediately with cold water.
- Use the ripest strawberries you can find - blend some to add flavor into your strawberry sago.
- Taste and adjust sweetness - depending on your strawberries, you might need more or less condensed milk.
- Stir gently when combining everything - you want to keep some texture, not turn it into mush.
Thank you for your feedback 😊