In a medium saucepan, bring 4 cups of water to a rapid boil. Add 1 cup of sago pearls and cook for 15 minutes until translucent. Remove from heat, cover, and let sit for 10-15 minutes.

Strain the sago through a fine mesh sieve and rinse under cold running water. Keep drained sago submerged in cold water.

In a blender, combine 2 cups of strawberries, 1 cup of evaporated milk, and ½ cup of condensed milk. Blend until smooth, taste and adjust sweetness, then refrigerate for 10 minutes.

In a large mixing bowl, combine the cooled sago with 1 cup of chilled coconut milk, and gently fold in the refrigerated strawberry mixture until well combined.

Spoon the Strawberry Sago mixture into individual cups, garnish with chopped strawberries, and serve immediately for best freshness.