Ingredients:

  • 1 cup (150 g) sago pearls (small size)
  • 4 cups (1 L) water
  • 1 can (400 mL) coconut milk
  • 1/4 cup (50 g) sugar (or to taste)
  • 1/4 teaspoon salt
  • 1 cup (150 g) fresh strawberries, hulled and sliced
  • 2 tablespoons (30 g) sugar (for macerating strawberries)

Instructions:

  1. Rinse the sago pearls under cold water until the water runs clear.
  2. In a pot, bring 4 cups of water to a boil, then add the rinsed sago.
  3. Cook the sago, stirring occasionally, until transparent (about 15 minutes).
  4. Drain and rinse the cooked sago under cold water to remove excess starch.
  5. In a saucepan, combine coconut milk, sugar, and salt; heat over medium-low until the sugar dissolves.
  6. In a mixing bowl, combine sliced strawberries with sugar and let sit for about 10 minutes to release juices.
  7. In a serving glass or bowl, layer the sago first.
  8. Pour the warm coconut mixture over the sago.
  9. Top with macerated strawberries.
  10. Refrigerate for at least 30 minutes and serve chilled.