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

Bring 2 cups of water to a boil in a medium-sized pot. Add 1/2 cup of sago pearls and cook for 10-15 minutes until translucent.

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

In another saucepan, combine 1 cup of coconut milk, 1 cup of coconut water, 3 tablespoons of sugar, and a pinch of salt. Warm on low heat for approximately 5 minutes.

Pour the cooked sago into a fine mesh strainer and rinse under cold running water.

In a large mixing bowl, fold the drained sago into the warm coconut mixture with the reserved coconut flesh. Chill for at least 1 hour before serving.