Name: Strawberry Matcha Sago
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Cuisine: Asian Fusion
Ingredients: 1/2 cup sago pearls (small tapioca pearls); 2 cups water (for boiling sago); 1 cup coconut milk (or other plant-based milk); 2–3 tbsp sugar or sweetener of choice (divided); 1 tbsp matcha powder; 1/4 cup hot water (not boiling, for matcha); 1 cup fresh strawberries, hulled and chopped; 1 tsp lime juice or lemon juice; 1/2 tsp vanilla extract (optional); Ice cubes or cold water (for chilling)

Why You’ll Love This Recipe

This dessert is a beautiful fusion of flavors and textures—creamy, chewy, fruity, and slightly bitter from the matcha. It’s dairy-free, naturally gluten-free, and can easily be made vegan. The visual contrast between the green matcha layer and pink strawberry puree makes it an eye-catching addition to any table. Plus, it’s simple to prepare and can be made ahead for convenience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sago pearls (small tapioca pearls)
Coconut milk or other plant-based milk
Sugar or sweetener of choice
Matcha powder (culinary or ceremonial grade)
Hot water (for dissolving matcha)
Fresh strawberries (hulled and chopped)
Lime juice or lemon juice (to brighten the strawberry flavor)
Vanilla extract (optional, for added depth)
Ice cubes or cold water (for chilling)

Directions

Cook the sago pearls according to package instructions, typically by boiling in water until they turn translucent. Stir occasionally to prevent sticking.
Once cooked, drain and rinse the sago under cold water. Set aside to cool completely.
In a bowl, mix the cooled sago with coconut milk and sugar. Stir until evenly combined. Refrigerate to chill.
In a blender, combine the strawberries, a splash of lime or lemon juice, and a little sugar if desired. Blend until smooth. Set aside.
In a small bowl, whisk the matcha powder with hot water until fully dissolved and smooth. Let it cool.
To assemble, spoon the sago mixture into serving glasses or bowls.
Add a layer of strawberry puree on top, followed by a drizzle of matcha mixture.
Use a spoon or straw to gently swirl the layers, or leave them distinct for a layered presentation.
Chill in the refrigerator for at least 30 minutes before serving.

Servings and timing

This recipe makes 4 servings.
Prep time: 15 minutes
Cook time (for sago): 15 minutes
Chilling time: 30 minutes
Total time: 1 hour

Variations

Use almond, soy, or oat milk instead of coconut milk for a different flavor.
Add chia seeds to the sago mix for extra texture and nutrition.
Top with diced strawberries, mint leaves, or toasted coconut for garnish.
Swap strawberries with mango or kiwi for different fruit layers.
Add a scoop of vanilla ice cream or dairy-free whipped topping for a decadent twist.

Storage/Reheating

Store Strawberry Matcha Sago in an airtight container in the refrigerator for up to 2 days. Stir before serving if layers have separated. This dessert is meant to be enjoyed cold and should not be reheated. For best texture, consume within a day of making.

FAQs

What is sago, and how is it different from tapioca?

Sago and tapioca are often used interchangeably, but sago is traditionally made from palm starch, while tapioca is made from cassava root. Both have a chewy texture and are cooked similarly.

Can I make this dessert vegan?

Yes, just use plant-based milk like coconut, oat, or almond milk, and ensure your sugar is vegan-friendly.

How do I prevent sago from clumping?

Stir frequently while cooking and rinse thoroughly under cold water after boiling to remove excess starch.

Can I make this ahead of time?

Yes, prepare all components ahead and store them separately. Assemble just before serving for best presentation.

What kind of matcha should I use?

Use culinary-grade matcha for cooking and beverages. Ceremonial grade is higher quality but more expensive and not necessary for this recipe.

Is it okay to use frozen strawberries?

Yes, just thaw them completely before blending. They work just as well as fresh for the puree.

Can I use honey or maple syrup instead of sugar?

Absolutely. Adjust the amount to your taste, and mix it well into the sago and fruit layers.

Why did my matcha layer taste bitter?

Matcha can be bitter if the water is too hot or if too much powder is used. Use water just below boiling and whisk thoroughly.

How do I make the layers look clean and distinct?

Chill each layer before adding the next and spoon gently to avoid mixing. Use a piping bag or spoon for more control.

Can I serve this warm?

It’s best served chilled. The cool temperature enhances the contrast between flavors and textures.

Conclusion

Strawberry Matcha Sago is a refreshing, flavorful, and visually delightful dessert that brings together the best of fruity sweetness, creamy richness, and earthy matcha. With simple ingredients and a no-fuss preparation, it’s a perfect choice for a make-ahead treat or a show-stopping finish to any meal. Whether you’re a matcha lover or just looking for something new, this recipe is sure to become a favorite.