Blend the Strawberries: In a blender, combine 300g of diced fresh strawberries, 400ml of coconut milk, and granulated sugar to taste. Blend on high speed until smooth and creamy, roughly 1-2 minutes. Taste the mixture and adjust sweetness as needed, then transfer to the fridge to chill for at least 30 minutes.

Cook the Tapioca Pearls: Bring a medium pot of water to a rolling boil over medium-high heat. Add 100g of small tapioca pearls and stir continuously for about 10 minutes. Once they appear translucent, turn off the heat, cover the pot, and let them sit for another 10 minutes.

Drain and Rinse: Drain the cooked tapioca pearls through a fine mesh strainer and rinse under cold running water. To prevent sticking, submerge them in cold water if not using immediately.

Mix the Ingredients: In a large bowl, combine the chilled strawberry mixture with the cooked tapioca pearls. Fold in remaining diced strawberries and coconut jellies. Add a splash of coconut milk or water if needed for a thinner consistency.

Serve and Enjoy: Spoon the strawberry sago into individual cups or bowls. Refrigerate briefly if needed before serving, and garnish with fresh strawberries or mint leaves.