In a blender, combine half of the diced strawberries, creamy coconut milk, and granulated sugar. Blend until smooth, about 30 seconds. Refrigerate for at least 30 minutes to chill.

Bring a large pot of water to a boil. Add the small tapioca pearls and cook uncovered for about 10 minutes, stirring occasionally. Cover and let steam for another 10 minutes until translucent and chewy.

Transfer cooked tapioca pearls to a sieve and rinse under cold water. Set aside to drain.

Gently fold in the drained tapioca pearls into the chilled strawberry mixture. Stir in the remaining diced strawberries and any coconut jellies. Adjust consistency with a splash of water or coconut milk if needed.

Spoon the pudding into dessert cups and refrigerate for another 30 minutes before serving. Garnish with toasted coconut flakes or honey if desired.