Combine the coconut milk and coconut water in a saucepan and bring the mixture to a boil. Once it is hot, whisk in the agar agar until smooth and keep it at a boil briefly so the powder fully dissolves.

Pour the mixture into a bowl and leave it to cool until firm enough to cut. The jelly should feel set and springy rather than liquid in the center.

Cut the set jelly into small pieces for serving. Smaller cubes are easier to scoop and spread more evenly through the dessert.

Place the pink dragonfruit and ¼ cup Water in a saucepan and simmer for a couple of minutes. The fruit should soften enough to mash easily and release its bright color.

Lightly crush the fruit pieces, then add the Agar agar and bring the mixture to a boil. Boiling helps the agar activate so the jelly will set cleanly later.

Transfer the mixture to a bowl and let it cool until firm. When set, it should slice into tidy cubes instead of smearing.

Cut the dragonfruit jelly into cubes of your preferred size. Try to keep them bite-sized so they mix well with the pearls and fruit.

Bring 3 to 4 cups water to a boil in a heavy-bottomed pot, then add the sago. Use plenty of water so the pearls can move freely and do not stick together right away.

Cook the sago for 12 to 14 min, stirring often as it simmers. You want the pearls to swell and turn mostly translucent rather than clump on the bottom.

Turn off the heat, cover the pot, and let the sago finish in the trapped steam for 10 min. The pearls are ready when they look glassy and translucent with no white dot in the center.

Drain the sago and rinse it under cold water before setting it aside. This washes away excess starch so the pearls stay separate and pleasantly chewy instead of sticky.

Add the coconut jelly, dragonfruit jelly, chopped dragonfruit, cooked sago, popping boba, and ice cubes to a large bowl. Distributing the solids first makes it easier to mix without crushing the fruit.

Pour in the Milk, Evaporated milk, and Condensed milk, then stir until everything is evenly combined. The mixture should look creamy and lightly pink, with the pearls suspended rather than packed together.

Spoon into serving bowls and serve chilled. After chilling, the flavors meld and the sago absorbs some liquid, so the dessert tastes sweeter and thicker.