Bring milk, coconut milk, rice and sugar up to a simmer. Lightly crush cardamom pods with a knife and add to rice with cinnamon sticks. Simmer uncovered, stirring often, until reduced by half, about 40 minutes. Remove cardamom and cinnamon. Stir in chopped pistachio and rose water and chill completely.
For dipping sauce, puree strawberries with sugar, rose water and pink peppercorns, strain and chill until ready to serve. Alternatively, make a strawberry salad by not pureeing the mixture. Leave strawberries in slices and toss with water, sugar, rosewater and pink peppercorns.
Scoop small spoonfuls of pudding and with hands dipped in cool water, shape into truffles. Roll truffles in coconut and chill until ready to serve. Serve with dipping sauce or strawberry salad.