In a large pot, combine 1 cup of sago with 6 cups of water. Bring to a gentle boil over medium-low heat and simmer for about 10 minutes.

After cooking, turn off the heat and cover the pot. Allow to sit for 3 minutes.

Drain the cooked sago in a fine sieve and rinse under cold running water.

In a blender, combine half of the chopped strawberries, condensed milk, evaporated milk, and coconut milk. Blend until smooth.

Gently fold the cooled sago pearls into the coconut milk mixture, ensuring even distribution.

Ladle the mixture into chilled bowls and top with remaining strawberries, coconut jelly, and strawberry jelly if desired.