In a medium saucepan, bring 2 cups of water to a rolling boil over medium-high heat. Add 1 cup of sago pearls and cook for about 15 minutes until most pearls become transparent.

Strain the cooked sago through a fine-mesh sieve under cold running water to rinse off excess starch. Submerge in a bowl of cold water to prevent clumping.

In a heat-proof bowl, sift 2 tablespoons of matcha powder and gradually whisk in 1 cup of hot water until frothy. Stir in your choice of milk until smooth.

In a large mixing bowl, combine the cooled sago, ½ cup of evaporated milk, and ¼ cup of condensed milk. Add the matcha milk, 1 cup of diced strawberries, and ½ cup of coconut jelly. Fold gently to combine.

Scoop the mixture into individual cups or bowls. For an extra refreshing touch, serve it over ice.