Blend the Base: Combine 300g of diced ripe strawberries, 1 cup of coconut milk, and 2 tablespoons of sugar in a blender. Blend until smooth and chill for 1 hour.

Cook Tapioca Pearls: Boil 4 cups of water, add 1 cup of tapioca pearls, cook for 10 minutes, then steam for another 10.

Drain and Rinse: Drain cooked tapioca using a fine mesh sieve, rinse under cold water for 1-2 minutes.

Combine Ingredients: Fold drained tapioca into the chilled strawberry mixture, add remaining strawberries and coconut jellies.

Serve: Transfer to serving dishes, chill for another 30 minutes before serving. Garnish with mint or diced strawberries.