Cover sago with water and allow to soak for 30 minutes.

Halve honeydew melon and scoop out the seeds. Using a melon baller, scoop out little balls of flesh. Remove skin and puree the remaining melon. Place melon balls and puree in separate containers. Chill in the refrigerator.

Cook sago in a pot of boiling water until translucent. Sago is cooked when center is no longer opaque, about 7 to 8 minutes. Pour sago into a sieve and place under running water to remove excessive starch. Drain well.

Prepare syrup by placing sugar, water, and pandan leaves in a small saucepan. Bring to a boil and stir till sugar dissolves, about 3 to 4 minutes. Turn off heat and remove pandan leaves.

To serve, combined chilled honeydew puree, sago, and coconut milk in a large bowl. Add crushed ice and syrup to taste. Scoop into individual serving bowls and drop in a few melon balls.