In a medium pot, bring 5 cups (1250 ml) of water to a boil over high heat. Add the tapioca pearls, reduce to medium heat, and cook for 10 minutes, stirring occasionally. Turn off the heat, cover, and let the tapioca soak in the hot water for 10-15 minutes until translucent. If a white dot remains in the center; cover and let sit for an additional 2-3 minutes.

Strain the cooked tapioca through a fine-mesh sieve and rinse under cold running water until cooled, removing excess starch. Drain well and transfer to a large bowl. Open the canned coconut milk, stir it to combine, then pour it over the tapioca.

Measure out 17.6 oz (500 g) of strawberries, reserving the rest. Remove the tops and transfer the hulled strawberries to a blender. Add the condensed milk and blend until smooth.

Pour the strawberry mixture into the tapioca and coconut milk. Mix until well combined, then taste and adjust sweetness with additional condensed milk if needed.

Remove the tops from the remaining strawberries and dice them into small cubes.

Divide the pudding into four serving bowls or glasses. Top with the diced strawberries, or fold them into the pudding if preferred. Garnish with fresh mint and serve chilled.