In a blender, combine 300g of diced fresh strawberries, 400ml of creamy coconut milk, and 80g of granulated sugar. Blend until smooth for about 30 seconds. Pour into a large bowl and chill for at least 30 minutes.

In a medium pot, bring 1 liter of water to a rolling boil. Add 100g of small tapioca pearls and boil uncovered for 10 minutes, stirring occasionally. Remove from heat, cover, and let steam for an additional 10 minutes.

Drain the cooked tapioca pearls through a fine mesh sieve and rinse with cold water for about 30 seconds. This stops the cooking process.

In the chilled strawberry mixture, gently fold in the drained tapioca pearls and 100g of coconut jellies. Stir well until combined.

Check the consistency; add a small amount of water or additional coconut milk if too thick. Stir until desired creaminess is reached.

Cover the pudding and return to the fridge to chill for at least 1 hour. Serve in dessert cups and garnish with fresh strawberry slices or mint leaves.