Bring the water to the boil in a large pot and place the sago in to cook. Stir for 3 minutes, then turn the heat off and cover the pot with a lid. Set aside for 15 minutes, or until the sago is translucent.
Pour the sago into a colander and rinse under running tap water for about a minute. Spoon the sago into individual moulds or bowls and refrigerate for at least an hour until chilled and firm.
Prepare the coconut cream. Heat the coconut milk until it is warm, then add a pinch of salt. Set aside to cool before refrigerating to chill.
Prepare the syrup. Place the palm sugar, water and pandan leaves in a small pot and bring to a boil. Turn down the heat and let it simmer until it is very thick. Set aside to cool before refrigerating to chill.
Transfer the set sago puddings to serving bowls. Pour some syrup into each bowl, then drizzle with coconut cream. Serve cold.