Recipe for Lychee & Strawberry Sago with Coconut Jelly
A chilled bowl of Lychee & Strawberry Sago is such a lovely way to enjoy something sweet and refreshing. Chewy sago pearls, juicy lychees, fresh strawberries, and nata de coco come together in a creamy coconut milk mixture, with a little lychee syrup for extra fruity flavour. It’s easy to make, needs no blender, and is especially delicious served cold.Please refer to the video instructions at the end of the recipe if you’d like to see how to make Lychee & Strawberry Sago with Coconut Jelly in action.
Equipment
- 1 saucepan
Ingredients
Sago, Fruit and Toppings:
- ½ cup small sago or tapioca pearls
- 1 can lychee drained
- 1½ cups fresh strawberries
- 1 cup nata de coco drained
Coconut Mixture:
- 1 can coconut milk approximately 400 mL
- 1 cup lychee syrup from the can
- ½ cup evaporated milk or whole milk
- 4 tablespoons sweetened condensed milk to taste
- ½ teaspoon vanilla extract optional
Instructions
- Prepare the Ingredients:Bring 3½ cups of water to a boil in a saucepan.Add the sago and stir gently. Reduce the heat to medium-low and cook for 15 to 20 minutes.Stir occasionally to prevent the pearls from sticking together. The sago is ready when most of the pearls turn translucent, with only small white centres remaining.Turn off the heat, cover the saucepan, and let the sago sit for 5 minutes.Drain the sago in a fine-mesh strainer. Rinse it under cold running water until completely cool and no longer sticky.Slice or dice the strawberries to your preferred size.
- Assemble:In a large bowl, combine the coconut milk, evaporated milk, condensed milk, vanilla extract, and lychee syrup. Stir well.Add the cooked sago, lychee, diced strawberries, and nata de coco. Mix gently to avoid crushing the fruit.Taste and add more condensed milk if you prefer a sweeter dessert.Cover and refrigerate for at least 1 hour.
- Serve:Serve chilled and garnish with extra strawberries, lychee, and coconut jelly.