Open the young coconut to collect the coconut water and flesh. Pour the water into a bowl and set aside. Chop the flesh into small pieces.

In a pot, boil 2 cups of water. Add 1 cup of sago pearls and cook for 10-15 minutes until translucent. Let it rest for 10 minutes.

Combine 1 cup of coconut milk, 1 cup of coconut water, ¼ cup of sugar, and a pinch of salt in a saucepan. Warm over medium heat for 5 minutes.

Rinse the rested sago pearls under cold water in a fine-mesh strainer.

In a mixing bowl, combine the warm coconut milk mixture with the cooled sago pearls. Stir until well combined.

Add the chopped young coconut flesh on top and let it cool.

Cover and refrigerate for at least 30 minutes before serving.