In a medium pot, combine 1 cup of sago or mini tapioca pearls with 6 cups of water. Cook over medium-low heat for about 10 minutes, stirring constantly to prevent sticking. The sago pearls will turn clear when cooked. Once ready, remove from heat, and cover the pot to let it sit for 3 minutes.

After the resting time, carefully uncover the pot and drain the cooked sago in a fine-mesh sieve. Rinse it under cold water for a minute to remove excess starch.

While the sago cools, wash and chop your fresh strawberries into small cubes. Set half of the chopped strawberries aside for serving later. With the remaining strawberries, place them in a blender, along with condensed milk, evaporated milk, and coconut milk. Blend until smooth.

In a large bowl, gently fold the drained sago into the strawberry-coconut mixture until evenly coated.

Scoop the Strawberry Sago with Coconut Milk into serving bowls or cups. Top each portion with the reserved fresh strawberries and optional toppings.