Boil water in a deep frypan. Add sago and stir. Cook until it becomes transparent. Remove from heat and rinse the sago in a wire mesh sieve under cool running water to remove excess starch.
Spoon the sago into individual serving molds or one large round mold and refrigerate until chilled.
Heat the coconut milk over low heat and stir in a touch of salt. The coconut sauce should have just a hint of saltiness. Remove from heat and reserve.
Palm Syrup Sauce: Simmer the broken pieces of palm sugar with water in a saucepan. Stir until all the sugar is dissolved. Strain the syrup through a sieve into a pitcher.
To Serve: Unmold the sago pudding into a shallow bowl. First pour in the coconut sauce then the syrup over the pudding. If serving individual portions, add the amount of sauce/syrup according to individual preference.