Rinse sago pearls under running water in a sieve till water runs clear, drain and pour into boiling water. Stirring constantly until sago pearls become translucent (about 10 mins). Then drain and rinse away excess starch under running water.
Spoon sago pearls into serving cups or moulds and place in refrigerator chill to set.
Boil gula melaka, water and pandan leaf in a small pot over low heat under sugar melted completely (simmer about 2 mins). Then strain and reserve the syrup.
To serve, drizzle the coconut milk and syrup over chilled sago pearls. Best to serve this dessert within a day.