1. Quickly rinse the sago pearls under running water to remove surface starch and dust. Drain well using a strainer.

2. In a pot, bring coconut water to a rolling boil. Add the sago and stir continuously to prevent it from sticking to the bottom of the pot.

3. Once most of the liquid is absorbed, add the pandan juice. Continue stirring until the sago is cooked—when the outer layer is translucent and a small white core (“eye”) remains in the center. If the mixture dries out before the sago is fully cooked, add a bit more water as needed.

4. Add sugar and stir until it dissolves completely.

5. Stir in the sliced young coconut until evenly mixed, then turn off the heat.

6. Pour the sago mixture into a tray and spread it evenly. Allow it to cool completely at room temperature.

7. Mix the grated coconut with a pinch of salt. Steam it for about 5 minutes. Set aside on a plate and sprinkle with a little more salt if desired.

8. Once the sago mixture has cooled and set, use a spoon to scoop into bite-sized balls. Roll each piece in the steamed grated coconut until evenly coated.

9. Arrange the finished pieces on a serving plate. Enjoy at room temperature.