In a medium saucepan, bring 2 cups of water to a boil. Add the tapioca pearls and stir gently. Reduce the heat to medium and cook for about 15 minutes, stirring occasionally, until the pearls become translucent.

Remove the saucepan from heat and let the pearls sit in the hot water for an additional 10 minutes. Drain the pearls and rinse them under cold water to stop the cooking process.

In a separate saucepan, combine the coconut milk, matcha powder, honey (or maple syrup), vanilla extract, and a pinch of salt. Whisk until smooth and well combined. Heat over low heat until warm, but do not boil.

Add the cooked tapioca pearls to the matcha coconut mixture and stir to combine. Allow it to cool to room temperature.

Once cooled, divide the mixture into serving bowls or glasses. Top with sliced strawberries.

Chill in the refrigerator for at least 30 minutes before serving for a refreshing treat.