Strawberry Sago with Coconut jellies

Name: Strawberry Sago with Coconut jellies
Cuisine: American, Latin American
Ingredients: 3 cups strawberries; 3/4 cup sago (tapioca pearls); 1 jar of Nata de Coco (coconut jellies); 2 cups of half and half (this is half milk, half cream mixture); 1/2 cup condensed milk

3 steps

Strawberry Sago with Nata de Coco Dessert. If you loved my Mango Bango recipe, you’ll love this one too! It’s so refreshing, creamy, sweet and it’s so pretty too!

Updated at: Wed, 22 Nov 2023 02:01:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories1969.5 kcal (98%)

Total Fat64.5 g (92%)

Carbs321.3 g (124%)

Sugars183 g (203%)

Protein35.5 g (71%)

Sodium791.8 mg (40%)

Fiber13 g (46%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

3 cupsstrawberries

¾ cupsago

tapioca pearls

1 jarNata de Coco

coconut jellies

2 cupshalf and half

this is half milk, half cream mixture

½ cupcondensed milk

Instructions

Step 1

Cut the strawberry into cubes. In a bowl, add strawberries and 1 cup of Nata de Coco syrup. Set aside.

Step 2

Boil the sago/tapioca pearls on medium low heat for 7-8 minutes then remove from heat and cover with lid for 10-15 minutes until it is translucent in color. Drain and rinse the in cold water.

Step 3

To your bowl of strawberries, add sago, condensed milk, Nata de Coco (drained), and half and half. Taste and adjust for your sweetness level. Refrigerate for 4 hours before serving. Best served chilled.

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