Bring 3 cups of water to a rolling boil in a medium saucepan. Add in 1 cup of sago pearls and cook for about 20 minutes, stirring occasionally.

Drain and rinse the cooked sago under cold water to stop the cooking process. Set aside to cool while preparing the strawberry puree.

In a blender, combine 2 cups of fresh strawberries with a tablespoon of sweetener and blend until smooth.

Transfer the strawberry puree into a bowl and set aside.

In individual serving cups, start with a layer of sago pearls, followed by a layer of strawberry puree. Repeat until cups are filled, leaving space for the topping.

Add a dollop of plant-based whipped cream or coconut cream on top of each serving. Garnish with fresh mint or crushed berries if desired.

Cover assembled cups with plastic wrap and refrigerate for at least 30 minutes before serving.

Remove from fridge and enjoy the vibrant layers of your dessert.