Cook sago or gulaman according to package, if using sago or nata de coco drained well and set aside and if you wish to use a gulaman let it set completely and diced smaller than the size of your melon.

Wash, peel and dice the melon and drain the excess juice and same with the young coconut shred and drained as well, reserving some coconut juice then set aside.

Heat condensed milk and cream in a pan on a low heat and stir to mix well let bring to simmer.

Dissolve cornstarch in reserve coconut juice and add into your cream mixture.

Simmer over low heat until it thickens and forms a ribbon when you lift the spoon.

Let it cool completely, stir occasionally to cool down and to avoid the cream from scorching.

In a big salad bowl combine diced melons, coconut strips and cooked sago pearls, gulaman or nata de coco and toss in cooled dressing. Chill for at least 4 hours before serving.

Serve in dessert glass and top with a scoop of vanilla or melon ice cream and enjoy!