Rinse the tapioca pearls under cold water until the water runs clear. Drain and set aside.

In a medium saucepan, combine the coconut milk, water, sugar, and salt. Heat over medium heat until the sugar dissolves, stirring occasionally.

Add the rinsed tapioca pearls to the saucepan. Bring to a gentle boil, then reduce the heat to low. Cook for about 15-20 minutes, stirring frequently, until the pearls become translucent and chewy.

In a small bowl, whisk together the matcha powder with a few tablespoons of warm water until smooth. Stir this mixture into the cooked tapioca pudding.

Remove the saucepan from heat and let the pudding cool for about 30 minutes. It will thicken as it cools.

Once cooled, divide the pudding into serving bowls or cups. Top each serving with diced strawberries and drizzle with honey if desired.

Garnish with mint leaves for a fresh touch. Serve chilled or at room temperature.