Description
A delightful and refreshing dessert combining the flavors of strawberry and matcha with chewy sago pearls.
Ingredients
Scale
- 1 cup small tapioca pearls
- 2 cups coconut milk
- 1 cup water
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon matcha powder
- 1 cup fresh strawberries, hulled and sliced
- 1 tablespoon honey (optional)
- Mint leaves for garnish (optional)
Instructions
- Rinse the tapioca pearls under cold water in a fine mesh strainer until the water runs clear.
- In a medium saucepan, combine the coconut milk, water, sugar, and salt. Bring to a gentle simmer over medium heat, stirring occasionally.
- Once the mixture is simmering, add the rinsed tapioca pearls. Reduce the heat to low and cook for about 15-20 minutes, stirring frequently until the pearls become translucent and chewy.
- In a small bowl, mix the matcha powder with a few tablespoons of hot water to create a smooth paste. Stir this mixture into the cooked tapioca pudding until well combined.
- Remove the saucepan from heat and let the pudding cool to room temperature. Once cooled, transfer it to the refrigerator and chill for at least 1 hour.
- To serve, spoon the chilled sago pudding into bowls or glasses, layer with fresh strawberries, and drizzle with honey if desired. Garnish with mint leaves.
Notes
- For a creamier texture, use full-fat coconut milk.
- You can substitute the strawberries with other fruits like mango or kiwi for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 12g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg