Strawberry-Lychee Sago Dessert Recipe
When I first served this strawberry lychee sago dessert to my husband, he joked that I should bottle it up and sell it if I ever open my own restaurant! You can customize it with your favorite fruits, but I highly recommend trying the strawberry and lychee combo at least once—it’s refreshingly sweet, floral, and so satisfying. And honestly? I don’t even miss the toddy palm in this version!
What is Sago Pearl?
Sago pearls are an edible starch extracted from the inner trunk of sago palm trees. They’re often confused with tapioca pearls, which come from the cassava root. In fact, many “sago” dessert recipes including this one uses small tapioca pearls instead of true sago. These tiny tapioca pearls have the same thickening properties and are made from the same plant as the larger pearls found in popular boba drinks!
Strawberry Lychee Sago Ingredients
Tapioca pearl: Cook in boiling water for 15 minutes or until mostly translucent. Then turn off the heat, cover the pot, and let sit for 5 minutes. Strain, rinse with cold water, and transfer to syrup to prevent sticking.
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Water (to cook tapioca pearl): I use 1/4 cup per 2 cups of water as there are a lot of fruit in this recipe.
Coconut milk: Mix with the syrup from lychee and toddy palm sugar.
Evaporated milk: Adds richness and body to the dessert; combine with coconut milk to create a balanced, creamy base.
Lychee in syrup: Slice the lychees into bite-sized pieces. Reserve the syrup as part of liquid mixture.
Strawberry: Use fresh strawberries for the best flavor. Chop into small pieces and add them right before serving to keep their bright color and freshness.
Toddy palm sugar in syrup: Dice the toddy palm pieces for subtle caramel-like sweetness and extra texture. Reserve the syrup as part of liquid mixture.
How to Make Strawberry Lychee Sago
Cook the tapioca pearls: Boil 2 cups of water, add tapioca pearls, and cook on medium heat for 15 minutes, stirring occasionally. Turn off the heat, cover for 5 minutes, then rinse with cold water to prevent sticking.
Prepare the fruit: While the pearls cook, chop fresh strawberries, canned lychee and toddy palm sugar. Feel free to add other chopped fruit such as caned rambutan and cantaloupe as well.
Mix the dessert: In a large bowl, combine the fruit mixture with evaporated milk, coconut milk, syrup from the cans and the cooked tapioca pearls.
Chill and serve: If serving right away, add some crushed ice to the cup or bowl for sweet and refreshing dessert. Otherwise, refrigerate until cold then serve. For a refreshing summer drink, chop the fruit finely and serve with a spoon or straw.
How Long ss Strawberry Sago Good for?
Store the strawberry lychee sago dessert in an airtight container in the refrigerator for up to 3–4 days. Give it a gentle stir before serving, as the tapioca pearls may settle at the bottom. For best texture, enjoy it chilled and within the first couple of days.
Other Tropical Summer Dessert Recipes
- Coconut Mango Ice-cream
- Thai Red Rubies Dessert : Just like boba but crunchy on the inside too!
- Agar Agar Fruit Jelly Cups
- Mango Sticky Rice
Strawberry – Lychee Sago Dessert Recipe
Ingredients
For Cooking Tapioca Pearl
- 2 cups water
- ¼ cup Tapioca Pearl Click to see the brand I use.
For the Rest of the Dessert
- 1 can lychee in syrup (chopped)
- 1 can toddy palm sugar in syrup (chopped)
- 2 cups strawberries (chopped)
- 400 ml coconut milk (1 can)
- 400 ml evaporated milk (1 can)
- 1 cup melon or cantaloupe (optional chopped)
Instructions
- Cook the tapioca pearls: Bring 2 cups of water to a boil over high heat. Add tapioca pearls, reduce to medium heat, and cook for 15 minutes, stirring occasionally until mostly translucent.
- Finish the pearls: Turn off the heat, cover the pot with a lid, and let the pearls sit for 5 minutes. Then strain, rinse with cold water, and transfer to a small bowl. Mix with a bit of syrup to prevent sticking.
- Prepare the fruit: While the pearls are cooking, chop fresh strawberries and dice the toddy palm fruit into small, bite-sized pieces.
- Combine with canned fruit: In a large bowl, mix the chopped strawberries, diced toddy palm, and lychee along with all of the lychee syrup for natural sweetness. Optional fruits like jackfruit or rambutan can be added here.
- Mix in the milk and pearls: Pour in the evaporated milk and coconut milk, then stir in the cooked tapioca pearls until everything is well combined.
- Chill and serve: Refrigerate for 1–2 hours or serve immediately over ice. Stir before serving and enjoy cold as a refreshing dessert or summer drink.
Video
@stickyricethaikitchen Strawberry Lychee Sago Ingredients For Cooking Tapioca Pearl 2 cups water ¼ cup Tapioca Pearl Click to see the brand I use. For the Rest of the Dessert 1 can lychee in syrup (chopped) 1 can toddy palm sugar in syrup (chopped) 2 cups strawberries (chopped) 400 ml coconut milk (1 can) 400 ml evaporated milk (1 can) 1 cup melon or cantaloupe (optional chopped) #strawberries#lychee#sago#summerdessert#summerdrink#strawberrylycheesago#easyrecipe
♬ Dame Un Grrr – Fantomel & Kate Linn
