Description
Strawberry Matcha Sago Pudding is a refreshing dessert that combines the unique flavors of matcha and strawberries with chewy tapioca pearls in a creamy coconut base.
Ingredients
Scale
- 1 cup small tapioca pearls
- 2 cups coconut milk
- 1 cup water
- 1/4 cup sugar (adjust to taste)
- 1/2 teaspoon salt
- 1 tablespoon matcha powder
- 1 cup fresh strawberries, diced
- 1 tablespoon honey (optional)
- Mint leaves for garnish (optional)
Instructions
- Rinse the tapioca pearls under cold water until the water runs clear. Drain and set aside.
- In a medium saucepan, combine the coconut milk, water, sugar, and salt. Heat over medium heat until the sugar dissolves, stirring occasionally.
- Add the rinsed tapioca pearls to the saucepan. Bring to a gentle boil, then reduce the heat to low. Cook for about 15-20 minutes, stirring frequently, until the pearls become translucent and chewy.
- In a small bowl, whisk together the matcha powder with a few tablespoons of warm water until smooth. Stir this mixture into the cooked tapioca pudding.
- Remove the saucepan from heat and let the pudding cool for about 30 minutes. It will thicken as it cools.
- Once cooled, divide the pudding into serving bowls or cups. Top each serving with diced strawberries and drizzle with honey if desired.
- Garnish with mint leaves for a fresh touch. Serve chilled or at room temperature.
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 profile.
- If you prefer a sweeter pudding, increase the sugar or honey to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg