In a medium saucepan, bring 2 cups water to boil. Gradually add sago pearls, stirring constantly.

Cook on medium heat for 10–12 minutes until translucent with a small white center.

Drain and rinse sago under cold water to remove excess starch.

Blend chopped strawberries and sugar until smooth.

In a separate bowl, mix coconut milk, condensed milk, and vanilla extract until smooth.

Fold cooked sago into the strawberry puree.

Pour coconut milk mixture over strawberry-sago blend and mix gently.

Chill for at least 30 minutes in the refrigerator.

Garnish with strawberry slices and mint before serving.