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.

Can I use frozen strawberries?

Yes! Frozen strawberries work great. Just thaw them first before using.

What kind of matcha should I use?

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.

Where do I find vegan condensed milk?

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.

Why are my tapioca pearls clumping?

Make sure to rinse them well under cold water after cooking to remove excess starch. Stirring gently when combining also helps.

Strawberry Matcha Sago

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

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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