Bring 2 cups of water to a boil in a medium-sized pot.

Gradually add the sago pearls, stirring gently to prevent them from sticking. Cook for about 10-15 minutes, or until the pearls become translucent.

Once the sago is fully cooked, drain it through a fine sieve and rinse it under cold water to stop the cooking process.

In a separate mixing bowl, combine the cooked sago, sugar, and coconut milk. Stir until the sugar is fully dissolved.

Gently fold in the chopped fresh strawberries.

Pour the mixture into individual serving bowls and refrigerate for at least 30 minutes before serving.