Strawberry Lychee Sago
Dig into this strawberry lychee sago from @groovyfoodiess 🍓
Tasty Team
Total Time
30 minutes
30 min
Prep Time
15 minutes
15 min
Cook Time
15 minutes
15 min
Total Time
30 minutes
30 min
Prep Time
15 minutes
15 min
Cook Time
15 minutes
15 min
Ingredients
for 6 servings
- 2 ½ cups uncooked lychee-flavored tapioca (450 g), or flavor of choice
- 1 cup sago (150 g)
- 1 lb fresh strawberries (425 g)
- 20 oz lychees in syrup
- ¾ cup coconut milk (180 mL)
- ½ cup condensed milk (120 mL)
- 12 oz strawberry nata de coco (coconut jelly) (345 mL)
Nutrition Info
- Calories 597
- Fat 8g
- Carbs 120g
- Fiber 5g
- Sugar 47g
- Protein 13g
Estimated values based on one serving size.
Preparation
- Cook the tapioca pearls and sago according to the package instructions, making sure to rinse both after cooking to prevent them from sticking too much.
- Stem and hull the strawberries. Cut half of the strawberries into cubes and slice the remaining strawberries.
- Remove the lychees from their syrup, reserving the syrup. Remove any pits from the lychees.
- In a blender, combine 8 lychees, the sliced strawberries, ¼ cup of the lychee syrup, the coconut milk, and condensed milk. Blend until smooth.
- Drain the nata de coco jellies from the syrup.
- In a large bowl, combine the cooked sago, strawberry lychee mixture, and cooked lychee tapioca. Fold in the nata de coco jellies and some of the cubed strawberries, reserving the rest for garnish. Chill in the refrigerator for 4 hours, or until ready to serve.
- Ladle the sago into serving glasses and garnish each with cubed strawberries and a lychee.
- Enjoy!
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