Blend Ingredients: Combine 300g of diced strawberries with coconut milk and sugar in a blender. Blend until smooth and creamy, taste it, and adjust sweetness as needed. Chill the mixture in the refrigerator to enhance flavors.

Cook Tapioca Pearls: In a medium pot, bring a generous amount of water to boil. Add the small tapioca pearls and boil uncovered for 10 minutes, stirring occasionally. Then remove from heat, cover, and allow to sit for another 10 minutes until the pearls become translucent.

Drain and Rinse: Carefully drain the cooked tapioca pearls using a fine mesh sieve and rinse them under cold water to halt the cooking process and remove excess starch.

Mix All Components: In a large bowl, add the drained tapioca pearls to the chilled strawberry mixture, along with the remaining diced strawberries and any coconut jellies if using. Stir well and add water to achieve your desired consistency.

Serve and Enjoy: Serve the pudding cold in individual bowls, garnishing with additional fruits or jellies.