In a blender, combine 300g of diced strawberries, 400ml of coconut milk, and 100g of granulated sugar. Blend until smooth, taste and adjust sugar if needed. Chill in the refrigerator for about 30 minutes.

In a medium pot, bring 2 liters of water to a boil. Add 100g of small tapioca pearls and cook uncovered for 10 minutes. Remove from heat, cover and let pearls steam for 10 minutes.

Pour the tapioca pearls into a fine sieve to drain and rinse under cold running water.

Fold the cooked tapioca pearls into the chilled strawberry mixture. Add diced strawberries and any optional jellies.

Adjust the consistency with more coconut milk if needed. Spoon the pudding into cups and chill for another 15 minutes before serving cold.