Crack open a young coconut carefully to collect the water in a bowl while setting the flesh aside for later.

Bring a pot of water to a boil, then add the sago pearls. Cook for 10-15 minutes until they become translucent, stirring occasionally.

In a separate pot, combine the coconut milk, coconut water, sugar, salt, and optional pandan leaves. Warm the mixture over medium heat for about 5 minutes until it becomes fragrant.

Drain the cooked sago pearls and rinse them under cold water to prevent stickiness. Transfer them to a serving bowl and pour the coconut milk mixture over the sago.

Top with the reserved young coconut flesh and sprinkle optional sesame seeds for added texture.