Fresh strawberries, coconut milk and tiny soft tapioca pearls make a chilled, fruity dessert that feels familiar while still offering something new.
At a glance
- Preparation: 15 minutes
- Cooking: 20 minutes
- Chilling: 30 minutes
- Yield: 4 servings
Ingredients
- 60 g small pale sago or tapioca pearls
- plenty of water for boiling
- 350 g ripe strawberries
- 250 ml coconut milk
- 80–100 ml cold water or plant drink
- 2–3 tbsp sugar or coconut condensed milk, to taste
- 1 small pinch salt
- 1 tsp lime juice, optional
- extra diced strawberries
- coconut chips or coconut jelly, optional
Method
- Cook the pearls according to the packet in plenty of water.
- Drain through a fine sieve, rinse cold and drain well.
- Blend about 250 g strawberries with coconut milk, 80 ml water, sweetener, salt and optional lime juice.
- Dice the remaining strawberries.
- Fold the pearls and strawberry pieces into the coconut base.
- Chill for at least 30 minutes.
- Stir before serving and loosen with coconut milk or water if needed.
Tips and variations
- Use small pale sago or tapioca pearls; large black boba need different preparation and create a different texture.
- Tart strawberries may need more sweetness.
- For a drinkable version, add another 80–120 ml cold liquid.
- Keep the strawberries fresh rather than cooking them for a long time.
