Start by cracking open a young coconut, draining its water into a bowl, and setting it aside. Scoop out the coconut flesh in bite-sized pieces for topping.

In a medium saucepan, bring 2 cups of water to a rolling boil. Add ½ cup of sago pearls, stirring gently. Let it cook for 10-15 minutes until translucent and soft.

Remove the saucepan from heat and cover it. Let the cooked sago sit for 10 minutes to achieve a chewy texture.

In a separate saucepan, combine 1 cup of coconut milk, 1 cup of coconut water, 3 tablespoons of sugar, and a pinch of salt. Warm over low heat for 5 minutes until sugar dissolves.

Strain the sago pearls through a fine-mesh sieve under cold running water to remove excess starch.

In a large mixing bowl, combine the drained sago pearls with the warm coconut mixture. Fold in the young coconut flesh. Refrigerate for at least 1 hour before serving.