These Strawberry Sago Popsicles are creamy, refreshing and fruity, with pops of chewy mini sago pearls swirled through.
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What is sago?
Sago is a starch extracted from the sago palm plant, and is made into a food that is very similar to tapioca pearls.
Sago pearls are actually different from tapioca pearls, which are made from cassava root starch.
What are tapioca pearls?
Tapioca pearls are made from the starch from the cassava plant.
The pearls are spherical and range in various sizes from small to large and are white in color.
Tapioca pearls are the round, chewy spheres (boba) used in bubble tea.
What's the difference between sago and tapioca pearls?
Authentic sago pearls are off-white, uneven in size and brittle.
Once cooked, both sago and tapioca pearls become translucent and chewy and are used in many Asian desserts, like mango pomelo sago, che chuoi (Vietnamese banana tapioca dessert), or bubur cha cha (Malaysian coconut soup dessert).
Sago is difficult to find, especially in North America, and so, tapioca pearls are frequently used "interchangeably" with sago.
Why you'll love this recipe
This recipe for refreshing strawberry popsicles is:
A great way to use up fresh strawberries that are peak in season!
Worth the effort: I've streamlined the process so it's not too complicated.
Creamy and delicious: using coconut milk and adding tapioca starch helps the popsicles from becoming too icy.
Aromatic: by adding fresh strawberry puree, the strawberry flavor is more pronounced.
How to choose fresh strawberries
Purchase fresh strawberries during their prime season.
Choose vibrant, red berries that are both firm and slightly glossy, crowned with green, leafy tops.
Select strawberries with a sweet fragrance.
Steer clear of strawberries exhibiting pale or white hues near the stem, as these will not undergo further ripening post-harvest.
Whenever feasible, consider acquiring locally sourced and organic strawberries.
Ingredients you'll need
- fresh strawberries: washed and hulled
- coconut milk: I prefer using a full-fat coconut milk for its natural richness; you could also use a full fat heavy cream (36% milkfat) as well
- granulated sugar: adds a little sweetness; you can adjust to the taste, depending on how naturally sweet your strawberries are
- tapioca starch: or cornstarch; acts as a stabilizer and keeps the popsicles smooth and creamy
- small tapioca pearls (or sago pearls, if available): tiny, white spheres that have a chewy texture; see below for photo
- vanilla extract: optional; adds additional flavor, and if using an alcohol-based extract, will add to the creaminess of the popsicle
How to make the popsicles
Blend the strawberries:
Add the strawberries to a high-speed blender and blend until smooth.
Set aside.
Cook the tapioca pearls:
Pour 40ml of the coconut milk into a bowl and stir in 15g sugar. Set aside.
In a small saucepan, combine tapioca pearls (sago) with 1 ½ C water.
Bring to a boil over high heat and cover with a lid. Turn off the heat and let it sit on the element for 8-10 minutes, or until the pearls are translucent.
Drain the tapioca pearls in a colander and rinse lightly under cold water.
Drain and add the pearls to the coconut milk-sugar mixture and stir until incorporated.
Prepare the strawberry mixture:
Measure out 200ml of coconut milk into a small saucepan (Step 1 below).
Remove 30ml of coconut milk into a small bowl and stir in 2 teaspoon tapioca starch, until combined. Set aside. (Step 2 below)
Add about half of the strawberry puree to the coconut milk and add in 35g sugar.
Heat the strawberry coconut milk mixture in the saucepan and bring to a simmer over medium heat.
Pour in the tapioca starch slurry and cook over medium heat for until bubbling and slightly thickened, for 1-2 minutes (Step 3 below).
Remove from heat and combine in the remaining strawberry puree and vanilla extract (Step 4 below).
Stir well and let the mixture cool.
Assemble:
Place a few teaspoons of tapioca pearls into the popsicle mold.
Pour in a portion of the strawberry mixture.
Add a little more tapioca pearls and top off with the strawberry mixture (Step 5 below).
Tip: for a swirled effect, use a chopstick to wiggle the mixture a little.
Repeat with the remaining popsicle molds.
Cover with the lid and stick in the popsicle sticks (Step 6 below).
Freeze until solid, about 6-8 hours or overnight.
How to store
Release the Strawberry Sago Popsicles and place into an airtight container, layered with parchment paper (to prevent it from freezing on each other).
Store in the freezer for up to 1 month until ready to enjoy.
Tips & tricks
For a swirl effect, use a chopstick or wooden skewer to and wiggle the strawberry mixture before freezing.
Transfer the strawberry mixture into a measuring cup for easing pouring into the popsicle molds.
To release the popsicles, bring them to room temperature for about 5 minutes, and loosen the sides before slipping the popsicle out.
You can also run the molds under warm water to facilitate the release.
FAQs & troubleshooting
Cooking tapioca pearls:
If the tapioca pearls are mushy and not holding shape -- the tapioca pearls are overcooked. Start over again and check on them earlier.
Tapioca pearls are still white in the center -- they are slightly undercooked and need a little longer time sitting in the heat.
Do I need to soak the tapioca pearls before cooking?
No need to soak or rinse the tapioca pearls before cooking.
Why is only half the strawberry mixture uncooked?
Fresh strawberry (uncooked) has a stronger strawberry flavor, as compared to the cooked strawberry mixture.
You can cook the coconut milk mixture with the tapioca starch slurry and swirl in the fresh strawberry puree for even more flavor, however, the strawberry portion may be a little icy.
This method combines the best of both: creamy texture, as well as the fresh strawberry flavor.
Other frozen dessert recipes you may like
Be sure to check out these recipes:
2-Ingredient Vietnamese Coffee Popsicles
Homemade Magnum Ice Cream Bars
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Strawberry Sago Popsicles
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 180 g fresh strawberries hulled
- 240 ml coconut milk divided
- 50 g granulated sugar divided
- 34 g small tapioca pearls or sago pearls
- 375 ml water for cooking the tapioca pearls
- 6 g tapioca starch or cornstarch
- 1 teaspoon vanilla extract
Instructions
Blend the strawberries:
- Add the strawberries to a high-speed blender and blend until smooth.
- Set aside.
Cook the tapioca pearls:
- Pour 40ml of the coconut milk into a bowl and stir in 15g sugar. Set aside.
- In a small saucepan, combine tapioca pearls with 1 ½ C water.
- Bring to a boil over high heat and cover with a lid. Turn off the heat and let it sit on the element for 8-10 minutes, or until the pearls are translucent.
- Drain the tapioca pearls in a colander and rinse lightly under cold water.
- Drain and add the pearls to the coconut milk-sugar mixture and stir until incorporated.
Prepare the strawberry mixture:
- Measure out 200ml of coconut milk into a small saucepan.
- Remove 30ml of coconut milk into a small bowl and stir in 6g tapioca starch, until combined. Set aside.
- Add about half of the strawberry puree to the coconut milk and add in remaining 35g sugar.
- Heat the strawberry coconut milk mixture in the saucepan and bring to a simmer over medium heat.
- Pour in the tapioca starch slurry and cook over medium heat for until bubbling and slightly thickened, for 1-2 minutes.
- Remove from heat and combine in the remaining strawberry puree and vanilla extract.
- Stir well and let the mixture cool.
Assemble:
- Place a few teaspoons of cooked tapioca pearls into the popsicle mold.
- Pour in a portion of the strawberry mixture.
- Add a little more tapioca pearls and top off with the strawberry mixture.
- Tip: for a swirled effect, use a chopstick to wiggle the mixture a little.
- Repeat with the remaining popsicle molds.
- Cover with the lid and stick in the popsicle sticks.
- Freeze until solid, about 6-8 hours or overnight.
Notes
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Tasia
I'm so intrigued by sago pearls! I'm sure they are a fabulous addition to these strawberry popsicles. Wish I had one on this hot day!
Raymund | angsarap.net
Your Strawberry Sago Popsicles recipe is such a refreshing and creative treat, especially for summer season! The combination of creamy coconut milk and the chewy texture of sago pearls sounds amazing.