Boil water in a pot.

Once the water boils, add the sago and cook on low heat for 15 minutes while stirring continuously. It's important to stir continuously to avoid the sago from sticking together.

After 15 minutes, turn off the heat and let it sit in the hot water for an additional 15 minutes. It should become translucent after 15 minutes.

Then, rinse the sago in cold water and set aside.

Soak the gelatin in cold water for 10 minutes.

After 10 minutes, it should become jelly-like.

Pour coconut cream and sugar into a pot.

Heat the mixture on low heat until the sugar melts.

Turn off the fire once the sugar melts.

Then, add the soaked gelatin and stir until it dissolves.

Next, mix the dragon fruit juice until the mixture becomes pink.

Prepare your chosen mold.

Pour the mixture into the mold. It is recommended that the mold is filled about 70% full to allow enough space for the sago pearls.

Then, add a spoonful of sago pearls and stir well. The sago pearls should be evenly distributed into the mold.

Refrigerate the pudding for about 4 hours or until it becomes firm.

Once it becomes firm, remove the pudding from the mold and add mango cubes and mint leaf on top.

Enjoy and serve it while cold. The dessert can be stored in the fridge for up to five days.