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!

Course Dessert

Cuisine asian

Keyword sago, sago dessert

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 151

Author Mary Thatcher

Cost 20

Equipment

1 pot
1 strainer

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

Notes

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