Crack open a young coconut, pour coconut water into a bowl, and scoop out the flesh for topping.

Boil 2 cups of water in a pot, add 0.5 cup sago pearls, and cook for 10-15 minutes until translucent.

Remove from heat, cover, and let sago sit for 10 minutes.

Combine 1 cup coconut milk, 1 cup coconut water, 3 tablespoons sugar, and a pinch of salt in a saucepan; heat until fragrant.

Strain the cooked sago under cold running water and let drain for a minute.

Combine drained sago with the warm coconut mixture and fold in the coconut flesh, then chill for at least 1 hour.