In a blender, combine half of the diced fresh strawberries (about 300g) with coconut milk and granulated sugar. Blend until smooth, then refrigerate for at least 30 minutes.

In a large pot, bring about 4 cups of water to a boil. Add the tapioca pearls, cook for 10 minutes until translucent, then let them steam off heat for another 10 minutes.

Drain the tapioca pearls using a fine mesh sieve and rinse under cold water to stop the cooking process.

In a large bowl, combine the chilled strawberry blend, remaining diced strawberries, tapioca pearls, and coconut jellies. Fold gently until well mixed.

Spoon the mixture into serving cups and chill for another 30 minutes. Serve cold, garnished with strawberries or mint.