If you’re like me and crave something both refreshing and comforting at the same time, you’re going to love this Strawberry Coconut Tapioca Pudding Recipe. It’s like a cool summer hug in dessert form—creamy, fruity, and with those perfectly chewy tapioca pearls and coconut jellies that make every bite an adventure. Whether you’re a tapioca lover or trying it for the first time, you’ll find that this pudding feels fancy but is surprisingly easy to whip up. Stick around, because I’m about to share all my tips to help you nail this fan-freaking-tastic treat!
Why You’ll Love This Recipe
- Perfect Harmony of Flavors: The natural sweetness of strawberries pairs beautifully with the creamy coconut milk for a refreshing taste.
- Chewy, Fun Texture: The tapioca pearls and coconut jellies bring a delightful bite that keeps you coming back for more.
- Easy to Make: Despite how impressive it looks, this pudding comes together quickly with simple ingredients you can find anywhere.
- Customizable to Your Taste: You can tweak sweetness, add fun mix-ins, or adjust the consistency to make it truly your own.
Ingredients You’ll Need
The magic behind this Strawberry Coconut Tapioca Pudding Recipe lies in using fresh, ripe strawberries and creamy coconut milk, combined with those tiny tapioca pearls that soak up all the flavors. Getting good quality coconut milk and fresh strawberries will seriously up your pudding game!
- Fresh strawberries: Choose ripe, sweet ones for the best flavor—this really makes or breaks the pudding’s taste.
- Coconut milk: Use full-fat canned coconut milk for that rich, creamy texture.
- Granulated sugar: Adjust based on how sweet your strawberries are; I usually start with less and add more if needed.
- Small tapioca pearls: These little guys are the star textural component—don’t substitute with anything bigger or they won’t cook right.
- Coconut jellies (nata de coco): Adds that refreshing, slightly chewy contrast to the pudding.
Variations
One of my favorite things about this Strawberry Coconut Tapioca Pudding Recipe is how easy it is to customize. Whether you want to add more tropical flair or keep it simple, go ahead and make it your own!
- Fresh fruit additions: I love tossing in diced mango or kiwi for an extra pop of color and flavor.
- Sweetener swap: If you prefer natural sweeteners, a touch of honey or maple syrup works great instead of sugar.
- Dairy-free and vegan: This recipe is naturally vegan with coconut milk—just be sure your coconut jellies don’t contain gelatin.
- Texture tweaks: Try adding popping boba or other jellies for a fun twist that surprises every bite.
How to Make Strawberry Coconut Tapioca Pudding Recipe
Step 1: Blend the Creamy Strawberry Base
Start by blending half of your diced strawberries with the coconut milk and sugar until it’s smooth and luscious. I usually use about 300g of strawberries for this step. Taste the mixture and add a little more sugar if you want—it’s easier to adjust sweetness here than later. Then, pop the mixture into the fridge to chill while you work on cooking those tapioca pearls.
Step 2: Cook the Tapioca Pearls Perfectly
This part can be tricky, but I discovered a straightforward trick: always use a large pot with plenty of water so the pearls don’t get sticky or gelatinous. Boil the water, add the tapioca pearls, and let them cook uncovered for 10 minutes, stirring occasionally. Then remove the pot from heat, cover it, and let the pearls steam for another 10 minutes until they become translucent. That’s your sign they’re done!
Step 3: Drain and Rinse to Stop Cooking
Once cooked, drain the pearls in a fine mesh sieve and rinse thoroughly with cold water. This cool rinse stops them from overcooking and washing away the leftover starch that can make the pudding gluey. If you’re not going to use the tapioca right away, keep them submerged in cold water to keep them from sticking together.
Step 4: Combine Everything and Chill
Now mix the drained tapioca pearls with the chilled strawberry-coconut base, the remaining diced strawberries, and coconut jellies for that irresistible chewy texture. If the pudding feels too thick for your liking, add a splash of water to thin it out. Chill it for at least 30 minutes before serving to get that cool, refreshing vibe.
Pro Tips for Making Strawberry Coconut Tapioca Pudding Recipe
- Use Plenty of Water for Tapioca: I learned the hard way that too little water makes tapioca pearls stick and get gummy—so always err on the side of more water when cooking.
- Adjust Your Sweetness Last: Strawberries vary wildly in sweetness, so blend first and then adjust sugar to avoid an overly sweet pudding.
- Rinse Tapioca with Cold Water: This simple step stopped my pudding from turning into a sticky mess every time, trust me on this!
- Keep Tapioca Submerged: If you’re making ahead, keeping the pearls in cold water prevents clumping until you’re ready to combine.
How to Serve Strawberry Coconut Tapioca Pudding Recipe
Garnishes
I like to top this pudding with a few fresh mint leaves—they bring a subtle aroma and brighten up the presentation. Sometimes I sprinkle toasted coconut flakes on top for a little crunch and enhanced coconut flavor. Fresh strawberry slices on the rim of the glass always make it feel extra special, especially when serving guests.
Side Dishes
This pudding shines as a standalone dessert, but I often serve it alongside light snacks like coconut macaroons or almond biscotti for a tea-time treat. It also pairs beautifully with a simple green salad if you want to keep things light and fresh during a summer meal.
Creative Ways to Present
For parties, I love serving this pudding in cute mini mason jars or clear glasses so you can see all the pretty layers of strawberries, tapioca, and coconut jelly. Adding a brightly colored straw or a spoon tied with a small ribbon makes it feel extra special. On really hot days, I even serve it over crushed ice for a refreshing sorbet-like dessert.
Make Ahead and Storage
Storing Leftovers
I usually keep leftovers covered tightly in the fridge, and they last beautifully for up to 3 days. Just a heads-up—the pudding thickens over time as the tapioca absorbs more liquid, so before serving again, I stir in a little water or more coconut milk to loosen the texture back up.
Freezing
I don’t recommend freezing this pudding because the tapioca pearls tend to become hard and lose their chewy texture after thawing. For the best experience, enjoy it fresh or refrigerated.
Reheating
This pudding is best served cold, so I don’t usually reheat it. If you want to warm it slightly, gently stir in warm coconut milk instead of microwaving, so the tapioca stays pleasant without turning mushy.
FAQs
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Can I use frozen strawberries for this recipe?
Absolutely! Frozen strawberries work fine, just thaw them before dicing and blending. They might be less sweet than fresh, so you might need to adjust the sugar to taste. The texture might be a bit softer but still delicious.
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What’s the difference between tapioca pearls and sago?
They’re often used interchangeably, but sago typically refers to starch pearls from palm stems, while tapioca pearls come from cassava. For this pudding, small tapioca pearls or sago pearls can both work as long as they’re the right size and cook properly.
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How do I know when tapioca pearls are fully cooked?
Cooked tapioca pearls should be translucent all the way through with just a tiny white dot in the center. They’ll be soft but still have a bit of chew. If they’re still opaque or hard inside, they need more cooking or resting time.
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Can I make this pudding ahead of time?
Yes! In fact, chilling it for at least 30 minutes (and up to 3 days) helps the flavors meld. Just stir in a little water before serving if it thickens up too much.
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Is this recipe vegan?
This Strawberry Coconut Tapioca Pudding Recipe is naturally vegan as it uses coconut milk and plant-based ingredients. Just double-check your coconut jellies to ensure they don’t contain gelatin.
Final Thoughts
This Strawberry Coconut Tapioca Pudding Recipe has become one of my all-time favorite desserts because it’s just so joyful to eat—light yet indulgent, fruity yet creamy, and always a crowd-pleaser. I’ve enjoyed sharing it with family and friends, and I can’t wait for you to try it too. Give it a go in your kitchen, and I promise you’ll have a new go-to dessert that feels like a little celebration in every spoonful.
Print
Strawberry Coconut Tapioca Pudding Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Fusion/Asian-inspired
- Diet: Vegetarian
Description
Strawberry Sago is a refreshing and creamy dessert featuring finely diced fresh strawberries, coconut milk, sweetened with sugar, and combined with chewy small tapioca pearls and coconut jellies. Perfectly chilled, this sweet treat balances fruity freshness with smooth coconut flavors and delightful textures, ideal for warm days or as a light dessert.
Ingredients
Fruit and Jelly
- 600 g fresh strawberries, finely diced
- 225 g coconut jellies (coconut gel or nata de coco), drained
Liquid and Sweetener
- 400 g coconut milk (1 can)
- 50 g granulated sugar (adjust to taste)
Tapioca
- 150 g small tapioca pearls
Instructions
- Blend: Add 300 g (half) of the diced strawberries into a blender along with the coconut milk and granulated sugar. Blend the mixture until smooth, tasting and adjusting sugar as needed. Pour into a large serving bowl and chill in the fridge while cooking the tapioca pearls.
- Cook Tapioca Pearls: Fill a medium pot almost full with water and bring it to a rolling boil on the stovetop. Add the tapioca pearls and stir once to prevent sticking. Boil uncovered for 10 minutes, stirring occasionally.
- Steam Tapioca Pearls: Remove the pot from heat, cover it, and let the pearls steam for an additional 10 minutes until they become translucent throughout.
- Drain and Rinse: Drain the cooked tapioca pearls in a large fine mesh sieve. Rinse thoroughly with cold water to stop cooking and remove excess starch. If not using immediately, keep tapioca pearls submerged in cold water to prevent sticking.
- Mix: Drain tapioca pearls and add them to the chilled strawberry-coconut mixture. Add the remaining diced strawberries and the drained coconut jellies. Stir well to combine. Adjust consistency by adding water if desired and serve cold.
Notes
- Cooking Tapioca Pearls: Use a large pot with plenty of water to avoid sticky, gooey tapioca from starch concentration. Stir occasionally to prevent clumping.
- Sugar Adjustment: The sweetness depends on the ripeness of your strawberries. Start with 50 g sugar and increase up to 100 g if needed.
- Storage: Store covered in the refrigerator for up to 3 days. The dessert will thicken; stir in water to loosen before serving again.
- Optional Add-Ins: Feel free to add other jellies, popping boba, fresh fruits, or ice to personalize your dessert.
- Preparation Tip: It’s best to pour the blended strawberry-coconut mixture into the bowl first for easier cleanup.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 15 mg
- Fat: 7 g
- Saturated Fat: 6 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 1.5 g
- Cholesterol: 0 mg
