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Bring 1 litre of water to a boil in a pot
Add the sago and reduce the heat to a simmer
Stir continuously to prevent the pearls from sticking to the bottom or burning
Once the sago has absorbed all the water, gradually mix in the milk powder solution
Stir well after each addition to ensure it is fully combined
When the sago is cooked and translucent, stir in the vanilla extract and sugar to taste
Pour the mixture into an oiled tray
Cover with cling film and refrigerate overnight to set
Sprinkle desiccated coconut on a chopping board
Turn the set sago pudding onto the coconut
Sprinkle more coconut on top to make handling easier
Slice into your desired shapes
Coat each piece in desiccated coconut
Store in an airtight container in the fridge for up to 5 days