In a large pot, bring 8 cups of water to a vigorous boil.

Add the small tapioca pearls to the boiling water, then reduce the heat to medium. Cook until the pearls are translucent and tender, about 15 minutes, stirring occasionally.

Once cooked, drain the tapioca pearls and rinse them under cold water.

In a separate pot, combine the whole or 2% milk, full-fat canned coconut milk, and honey. Heat gently over low heat, stirring until the honey dissolves completely.

Gently fold the cooked tapioca pearls into the sweetened milk mixture.

While the mixture cools, cut your ripe mangoes into delicious cubes.

Scoop the creamy tapioca mixture into bowls and generously top with the fresh mango cubes and sliced strawberries.