Begin by bringing a pot of water to a rolling boil over medium heat. Add the sago pearls and cook for 15 minutes, stirring occasionally until they are mostly transparent.

After cooking, remove from heat and let sit for an additional 10-15 minutes. Strain the pearls under cold running water until the water runs clear and submerge in cold water.

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

In a large mixing bowl, gently fold the cooled sago pearls with evaporated milk, condensed milk, and matcha milk. Add diced strawberries and coconut jelly.

Scoop the mixture into individual cups, garnishing with additional strawberry slices or heart-shaped jelly if desired. Enjoy immediately.