Step 1

In medium pot filled halfway with water (about 5 cups of water), bring to a boil on high heat. Once the hot water reaches boiling point, add 1/2 cup sago or tapioca pearls. Reduce to medium high heat or to a rolling boil, cook sago for 10 minutes. Do not cover and stir occasionally. Turn off the heat, cover and let it sit for another 10-12 minutes until the pearls have softened and are completely translucent. Note: If you see a small white dot in the center of the sago pearls, they will need another 2-3 minutes to sit covered in the hot water to become translucent.

Step 2

Strain the cooked pearls in a fine mesh sieve and rinse off the excess starch with cold running water or in a bowl of cold water, until cool to touch. Strain out excess water. Transfer cold tapioca to a large bowl.

Step 3

Open canned coconut milk (and remove the lid for safety measures). Give it a thorough mix inside the can so the fats combine with the coconut water. Add coconut milk into the bowl with cooked sago. Set aside.

Step 4

Take 17 oz/500 grams of the strawberries and remove the green tops off with a sharp knife. Place strawberries into blender or food processor. Add condensed milk into blender. Blend until smooth into a strawberry puree. Mix strawberry mixture into the bowl with the tapioca and coconut milk until well combined. Taste your pudding and feel free to add a little bit more of condensed milk to adjust the sweetness level.

Step 5

For the remaining strawberries, remove the tops and dice it into small cubes. Set aside for topping.

Step 6

Divide strawberry sago into 4 equal portions in dessert bowls or glasses. Top it off with the cubed strawberries. Optional: garnish with a fresh mint leaf for aesthetics. Enjoy!

Step 7

(Alternatively, you can mix the diced strawberries into the pudding to make it easier).