Bring a medium pot of water to a rolling boil over high heat. Gently stir in the small tapioca pearls, reduce the heat to medium-low, and simmer for 25-30 minutes until they become fully transparent, stirring occasionally.

Once the tapioca pearls are cooked to transparency, remove the pot from heat. Pour the contents into a fine sieve to drain the water. Rinse the pearls under cold running water for about 1-2 minutes to stop the cooking process and prevent them from sticking together.

In a blender, combine half of the chopped strawberries, coconut milk, regular milk, and strawberry jam. Blend on high speed until the mixture is smooth and creamy, about 30 seconds. Pour this blend over the drained tapioca pearls in the mixing bowl.

Gently fold in the remaining chopped strawberries and coconut jellies, then drizzle in the sweetened condensed milk to achieve your desired level of sweetness, and stir to combine all elements thoroughly.

You can serve the Strawberry Sago immediately or chill it in the refrigerator for about an hour before serving.