Cut melon into bite-sized pieces and refrigerate.

Bring 6 cups of water to a boil. Add sago pearls, lower the heat, and simmer for 12–15 minutes, stirring occasionally. Turn off the heat, cover with a lid, and let sit for 10 minutes.

Meanwhile, heat coconut milk with ½ cup water, sugar, salt, and pandan leaf (if using) in a separate pot. Do not boil! Just warm until the sugar dissolves.

Drain the sago using a fine-mesh strainer and rinse under cold water to remove excess starch.

To serve, layer sago into glasses, top with coconut milk, and finish with chilled melon. Serve immediately or chill. (Store melon and coconut milk in the fridge. Keep sago in cold water at room temp and use within 4–6 hours.)