Boil 4 cups of water in a medium saucepan over high heat. Once boiling, add the sago pearls, cook for about 15 minutes until mostly transparent, then cover and let sit for 10-15 minutes.

Drain the cooked sago in a fine sieve under cold running water. Rinse well to remove starch and soak in fresh water.

Sift matcha powder into a heat-proof bowl. Heat hot water and whisk into the matcha until frothy, then mix in milk.

Combine soaked sago pearls with evaporated milk, condensed milk, and matcha milk. Fold in chopped strawberries, coconut jelly, and optional strawberry heart jelly.

Spoon the mixture into serving cups or bowls. Serve over ice, if desired, and garnish with additional strawberry slices or mint.