Cook the Sago: Bring 4 cups of water to a boil in a medium saucepan. Add 1 cup of sago pearls and stir gently. Reduce heat to low, cover, and cook for about 15 minutes until transparent. Let rest covered for an additional 10-15 minutes.

Cool the Sago: Strain the sago through a fine mesh sieve and rinse under cold water to stop cooking. Submerge in cold water to keep moist.

Blend the Strawberries: In a blender, combine 2 lbs of strawberries, 1 cup of evaporated milk, and ½ cup of condensed milk. Blend until smooth. Adjust sweetness as desired and chill.

Combine Ingredients: In a mixing bowl, drain the sago, add it, and pour in 1 cup of chilled coconut milk with the strawberry mixture. Fold gently until combined.

Assemble: Spoon the mixture into serving cups and garnish with extra strawberries. Chill for at least 30 minutes before serving.