In a saucepan, combine 1 cup of coconut milk and 1 cup of coconut water over medium heat. Bring to a gentle boil, whisk in 2 teaspoons of agar agar, and stir until fully dissolved. Pour into a shallow dish and let cool for about 30 minutes to set.

In a small pot, combine the flesh of 1 ripe pink dragonfruit with 1 cup of water, heat until it simmers. Mash the dragonfruit, then stir in 2 teaspoons of agar agar, and bring to a boil for 3-5 minutes. Allow it to cool and set for about 30 minutes.

Fill a heavy pot with 4 cups of water and bring to a rolling boil. Add 1 cup of sago pearls and cook for 12-14 minutes until translucent. Remove from heat, cover, and let steam for 10 minutes. Drain and rinse under cold water.

In a large bowl, gently fold together 1 cup of coconut jelly cubes, 1 cup of dragonfruit jelly cubes, 1 cup of chopped white dragonfruit, and the cooked sago. If using, add about ½ cup of popping boba and incorporate ice cubes.

Pour in ½ cup of condensed milk, ½ cup of evaporated milk, and 1 cup of regular or plant-based milk into the bowl. Stir gently to combine, adjusting sweetness if needed.

Spoon the Dragonfruit Sago mixture into serving bowls or glasses. Chill in the fridge for about 10-15 minutes before serving.