Rinse the tapioca pearls under cold water in a fine mesh strainer until the water runs clear.

In a medium saucepan, combine the coconut milk, water, sugar, and salt. Bring to a gentle simmer over medium heat, stirring occasionally.

Once the mixture is simmering, add the rinsed tapioca pearls. Reduce the heat to low and cook for about 15-20 minutes, stirring frequently until the pearls become translucent and chewy.

In a small bowl, mix the matcha powder with a few tablespoons of hot water to create a smooth paste. Stir this mixture into the cooked tapioca pudding until well combined.

Remove the saucepan from heat and let the pudding cool to room temperature. Once cooled, transfer it to the refrigerator and chill for at least 1 hour.

To serve, spoon the chilled sago pudding into bowls or glasses, layer with fresh strawberries, and drizzle with honey if desired. Garnish with mint leaves.