This coconut sago has plenty of creamy coconut and chewy tapioca pearls (called sago), and it pairs perfectly with fruit!
Fill a medium pot half full of water and bring to a boil. Add the sago and cook for 10-15 minutes, or until the sago is translucent. Drain off the excess water.
In a medium bowl, mix together the sago, 1/4 teaspoon salt, coconut milk, 3 tablespoons sugar and 1/2 cup water. Let cool until room temperature, then refrigerate until cold.
When you're ready to serve, make the strawberry slush. To a blender, add the remaining 1/2 teaspoon salt, remaining 2 tablespoons sugar, remaining 1 1/2 cups water, strawberries and ice. Blend until the strawberries are broken down (it's okay if there are still a few small nuggets of ice left).
Fill six glasses or bowls each 1/3 full with the coconut sago, then top with the slush. Serve immediately so the slush doesn't melt, and give it a stir before enjoying.