Begin by boiling an ample pot of water. Once boiling, add the sago pearls and reduce the heat to low, cooking for 15 minutes while stirring frequently to prevent them from sticking together.

Once cooked for 15 minutes, remove from heat and let the sago pearls sit in the hot water for another 15 minutes until they become translucent. Rinse them under cold water to halt the cooking process and set aside.

In a separate bowl, place the gelatin and pour in enough cold water to completely immerse it. Allow the gelatin to soak for 10 minutes until it transforms into a jelly-like consistency.

In a medium saucepan, combine the rich coconut cream and sugar. Heat the mixture over low heat, stirring gently until the sugar has completely dissolved.

Remove the pot from the heat and add the soaked gelatin, stirring consistently to ensure it dissolves fully. Incorporate the vibrant dragon fruit juice into the mixture.

Prepare your mold by lightly greasing it. Pour the pudding mixture into the mold, filling it about 70% full to allow room for expansion as it sets.

Gently add the prepared sago pearls into the mold, stirring them into the pudding mixture until they are evenly distributed throughout.

Transfer the filled mold to the refrigerator and allow the pudding to chill for about 4 hours, or until it has fully set and firmed up.

Once the pudding has set, carefully unmold it by gently running a knife along the edges. Garnish with mango cubes and mint leaves before serving.