Cook the sago

• Bring the water to a boil in a saucepan.
• Add the sago pearls and simmer until translucent, stirring occasionally.
• Drain through a colander and rinse under cold water.

Prepare the fruit

• Blend half of the strawberries into a purée.
• Dice the remaining strawberries and the rambutan.

Make the coconut base

• Warm the coconut milk with the sugar until dissolved.
• Stir in the condensed milk and the strawberry purée.

Assemble and chill

• Combine the drained sago with the coconut mixture.
• Fold in the diced strawberries and rambutan.
• Chill before serving.