1 cup (200g) tapioca pearls
400g can coconut milk
1 teaspoon finely grated orange rind
1 cup (250ml) water
1/2 cup (80g) finely chopped palm sugar
565g can lychees in syrup, drained
4 large passionfruit, halved
Place the tapioca in a large bowl and cover with cold water. Set aside for 2 hours to soak. Strain through a fine sieve. Cook in a large saucepan of boiling water for 10 minutes or until opaque. Drain well.
Meanwhile, combine the coconut milk, orange rind and 1/2 cup of sugar in a large saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves and mixture is heated through. Add the tapioca and gently stir to combine. Remove from heat and set aside to cool slightly.
Combine lychees, passionfruit and remaining sugar in a bowl.
Spoon sago into serving bowls. Top with lychee mixture. Serve.