Begin by soaking the sago pearls in water for at least 1 hour to soften them. Once soaked, drain and set aside.

In a medium pot, combine water, sugar, pandan leaves, and your chosen food coloring. Bring the mixture to a gentle boil, stirring occasionally until the sugar has completely dissolved and the color is evenly distributed.

Add the drained sago pearls into the boiling syrup. Stir continuously to prevent clumping and to ensure even cooking. As the mixture thickens, you may need to add more water if it becomes too sticky or difficult to stir. Cook until the pearls turn fully translucent—this means the white centers have disappeared completely.

Once cooked, transfer the sago into individual molds or small containers. Allow them to cool at room temperature before chilling in the refrigerator for several hours until fully set.

In a saucepan, combine the coconut milk, evaporated milk, salt, pandanus leaf, and water. Stir the mixture over low heat until well blended. If the coconut milk is particularly thick, feel free to dilute it slightly with additional water.

Remove the sauce from heat and chill in the refrigerator before serving.

To serve, gently scoop the chilled sago into bowls or glasses. Generously pour the cold coconut milk sauce over the top and serve immediately for a refreshingly sweet and fragrant dessert.