Sunny Priyan
1 cup sago pearls, 1 cup fresh strawberries, 1 cup coconut milk, 2 tablespoons sugar, 1 packet agar-agar (for coconut jelly).
Boil water and add the sago pearls. Cook them for about 10-15 minutes until they become translucent. Drain and rinse them under cold water.
Heat coconut milk with sugar, dissolve agar-agar, bring to a boil, simmer for 2-3 minutes, then pour into a mold and refrigerate for 1-2 hours to set.
Mash the fresh strawberries slightly to release their juice, then mix in a tablespoon of sugar to enhance the flavour.
After the coconut jelly sets, cut it into cubes and layer it with sago pearls and strawberry mixture in serving glasses or bowls.
Chill the dessert for 30 minutes, garnish with fresh strawberry slices for a lovely finishing touch. Serve cold.