In a saucepan, combine 1 cup of coconut milk and 1 cup of coconut water. Bring the mixture to a gentle boil over medium heat. Once boiling, whisk in 1 tablespoon of agar agar until fully dissolved. Remove from heat and pour into a shallow dish. Allow to cool at room temperature until set, about 30 minutes, then cut into cubes.

In another saucepan, boil 1 cup of chopped pink dragonfruit with 1 cup of water for about 10 minutes. Mash the mixture with a fork to release flavors, and stir in 1 tablespoon of agar agar until dissolved. Pour into a shallow dish and let cool to room temperature. Once set, approximately 30 minutes later, chop into small cubes.

In a medium pot, bring 4 cups of water to a rapid boil. Add 1 cup of sago pearls and cook for 12-14 minutes. Remove from heat, cover, and let sit for another 10 minutes. Drain in a fine mesh strainer and rinse under cold water.

In a large mixing bowl, gently fold together the chilled coconut jelly cubes, dragonfruit jelly cubes, and the cooked sago pearls. Add 1 cup of chopped white dragonfruit and ½ cup of popping boba.

Pour in ½ cup of condensed milk, ½ cup of evaporated milk, and 1 cup of regular milk into the bowl filled with the mixture. Stir everything together.

Scoop portions of the vibrant Dragonfruit Sago into serving bowls or glasses. Chill if not serving immediately.