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If you love the strawberry-matcha flavor combo, you’ll want to add this Strawberry Matcha Sago to your list of must-try recipes. It’s a creamy, dreamy dessert with chewy tapioca pearls swimming in a matcha coconut base, studded with fresh strawberries throughout. Every spoonful is a little sweet, a little earthy from the matcha, and full of texture from those bouncy tapioca pearls.
Sago is a classic dessert across many Asian cultures, typically made with tapioca pearls in a sweet coconut base. This version leans into the popular strawberry matcha combo, blending vibrant matcha into a creamy coconut mixture and folding in plenty of fresh berries. You can serve it right away while it’s still a bit warm, or chill it for a cold, refreshing treat. Either way, it’s a fun, pretty dessert that tastes as good as it looks.
Table of Contents
Why You’ll Love This Recipe
- Strawberry matcha in dessert form. If you love the trendy flavor pairing, this is a fun new way to enjoy it.
- Creamy and chewy. The coconut base is rich and smooth, while the tapioca pearls add that satisfying bouncy texture.
- Refreshing and cooling. Perfect for warm days, especially served chilled.
- Naturally vegan. No dairy needed, just creamy coconut milk and vegan condensed milk.
- Beautiful to serve. The green matcha base with pops of red strawberry looks gorgeous in a glass.
Ingredients You’ll Need
- Small tapioca pearls – These give the strawberry matcha sago its signature chewy texture. They act as the “body” of the dessert, providing a fun bite and contrast that makes it feel special and more substantial. While sago and tapioca pearls are similar, they are technically not the same, as sago is made from the pith of sago palm trees, while tapioca is made from the starch of the cassava root. While both can be used, tapioca pearls are easier for us to find and more common.
- Water – For cooking the tapioca pearls.
- Fresh strawberries – Hulled and chopped. Some get blended into the base, and the rest are folded in for texture. Frozen (thawed) strawberries also work.
- Full-fat coconut milk – The creamy, rich base of the dish. Use canned, not the carton kind.
- Matcha powder – Ceremonial-grade gives the most vibrant green color and best flavor.
- Vegan condensed milk – Helps sweeten the base and adds creaminess. Adjust to taste based on how sweet your strawberries are. We like to use the Nature’s Charm brand for convenience, but you can also make your own vegan sweetened condensed milk using our recipe!
- Vanilla extract – Adds warmth and rounds out the flavors.
- Salt – Just a touch to balance the sweetness.
Equipment Needed
- Medium pot
- Blender
- Whisk
- Fine mesh strainer
- Large bowl
- Measuring cups and spoons
Tips for the Best Results
- Cook the tapioca until fully translucent. The pearls should have no white center. If they still have white dots, let them rest longer, checking every 5 minutes.
- Rinse the tapioca under cold water. This stops the cooking and removes excess starch so the pearls don’t clump together.
- Dissolve the matcha first. Whisk it with a little warm water until there are no lumps, then add it to the blender. This prevents clumps in the final dessert.
- Taste and adjust sweetness. Depending on how sweet your strawberries are, you may need more or less condensed milk. Taste the base and adjust.
- Use ceremonial-grade matcha. It gives a brighter green color and a smoother, less bitter flavor than culinary-grade.
Serving Suggestions
- Chilled in glasses – Serve in clear glasses or bowls to show off the pretty layers and colors.
- Topped with fresh strawberries – Add extra sliced strawberries on top for freshness and presentation.
- With a matcha dusting – Sprinkle a little matcha powder on top for an elegant finish.
- As a party dessert – Serve in individual cups for a fun, shareable treat at gatherings.
Storage Instructions
- Refrigerator: Store in an airtight container in the fridge for up to 3 days. Stir before serving, as it may thicken slightly as it sits.
- Adjusting consistency: If it thickens too much in the fridge, stir in a splash of water or coconut milk to loosen it back up.
- Best fresh: While it keeps for a few days, the tapioca texture is best within the first day or two.
Recipe FAQs
While sago and tapioca pearls are similar, they are technically not the same starchy sphere. Sago is made from the pith of sago palm trees, while tapioca is made from the starch of the cassava root. While both can be used in this recipe, tapioca pearls are easier for us to find and usually more common.
Yes! Frozen strawberries work great. Just thaw them first before using.
Ceremonial-grade matcha gives the most vibrant green color and the best flavor. Culinary-grade will work but can be more bitter and less bright.
Many stores carry vegan condensed milk now, often made from coconut or oat. You can find it at natural grocery stores or online. You can also make your own.
Make sure to rinse them well under cold water after cooking to remove excess starch. Stirring gently when combining also helps.
More Sweet Treats You May Enjoy:
Filipino
Easy Taho Recipe with Arnibal
Filipino
Ginataang Bilo-Bilo with Langka
Filipino
Vegan Filipino Mango Float
If you make this Strawberry Matcha Sago, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.
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Strawberry Matcha Sago
- Total Time: 50 minutes
- Yield: 6 Servings 1x
- Diet: Vegan
Description
This strawberry matcha sago is a creamy, refreshing dessert with chewy tapioca pearls, coconut milk, matcha, and fresh strawberries. Easy to make and perfect for warm days.
Ingredients
- ½ cup small uncooked tapioca pearls
- 4 cups water
- Heaping 2½ cups fresh strawberries, hulled and chopped into small pieces (plus more for topping)
- 1 can (13.5 oz) full-fat coconut milk
- 1–1½ tablespoons ceremonial-grade matcha powder
- ¼–½ cup vegan condensed milk, to taste
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- ½ cup hot water
Instructions
- Cook the tapioca pearls. Bring about 4 cups of water to a rolling boil. Add ½ cup small uncooked tapioca pearls and stir. Lower to a simmer and cook for 20 minutes, stirring occasionally.
- Rest the tapioca. Remove from heat, cover with a lid, and let rest for 15 minutes, checking every 5 minutes until the pearls are completely translucent with no white center.
- Prepare the matcha coconut base. While the tapioca cooks, whisk the matcha powder with 2 tablespoons of warm water until fully dissolved, leaving no lumps. Add the matcha mixture to a blender along with the full-fat coconut milk, vegan condensed milk, vanilla extract, and salt. Blend until completely smooth. Taste and add more condensed milk as needed, depending on the sweetness of your strawberries.
- Rinse and combine. Once the tapioca is fully translucent, drain and rinse under cold water. Transfer to a large bowl. Pour the blended matcha mixture over the tapioca and add the fresh strawberries (plus more for topping). Stir gently to combine.
- Adjust and serve. If the mixture is too thick, add water or more coconut milk to loosen it, a splash at a time, until you reach your desired consistency. Serve immediately or chill in the fridge. Top with extra sliced strawberries and enjoy!
Notes
- Matcha: Use ceremonial-grade matcha for a more vibrant green hue and a richer flavor.
- Strawberries: Frozen strawberries work great; just thaw first.
- Water: If you want a looser end result, add water as desired.
- Storage: Keep in an airtight container in the fridge for up to 3 days. Stir before serving, as it may thicken slightly.
- Prep Time: 30 Minutes
- Cook Time: 20 Minutes
- Category: Dessert
- Method: Stove Top
- Cuisine: Filipino
