Bring a pot of water to a rolling boil over medium-high heat. Add the small tapioca pearls and stir occasionally to prevent them from sticking. Lower the heat to medium and let them cook for about 25 minutes until they turn completely translucent.

After cooking, drain the tapioca pearls in a fine mesh sieve, then rinse them under cold water to stop the cooking process. Next, soak them in a bowl of cold water for a few minutes.

In a large mixing bowl, combine the ube halaya and coconut milk. Whisk them together until they form a smooth, creamy mixture.

Gradually stir in the milk, ube extract, and vanilla extract into the ube mixture. Whisk everything together until well blended.

Drain the soaked tapioca pearls from the cold water and gently fold them into the ube mixture.

Garnish your Ube Sago with chopped fresh fruit, such as strawberries or mango, for added freshness and color.