In a mixing bowl, combine the coconut milk, milk, and white sugar. Stir well until the sugar begins to dissolve.

Pour the mixture into a non-stick pan. Add the heavy cream.

Heat the mixture over low heat until it reaches 60°C (140°F) . The mixture should be warm and steaming but not boiling.

Remove the pan from heat. Add the gelatin sheets that have been soaked in cold water until soft. Stir continuously until the gelatin is completely dissolved and fully incorporated.

Pour the liquid into your chosen serving cups or a large container.

Allow the mixture to cool to room temperature, then transfer to the refrigerator.

Chill for at least 4 hours or until the coconut milk jelly is completely firm and set.

While the jelly is setting, prepare your toppings. Place the mango flesh in a food processor or blender and blend until smooth to create a mango puree.

Cook the tapioca pearls (sago) according to package instructions. Drain and set aside.

If using glutinous rice balls, cook them according to your preferred method or refer to my mango sticky rice balls recipe.

Prepare fresh pomelo segments, mango chunks, and mint leaves.

Once the coconut milk jelly is fully set, remove it from the refrigerator.

Spoon the mango puree evenly over the top of the jelly layer.

Arrange the cooked tapioca pearls (sago), glutinous rice balls (if using), pomelo segments, and fresh mango chunks over the mango puree.

Garnish with fresh mint leaves.

Serve immediately while cold. Enjoy the perfect balance of creamy coconut jelly, sweet mango, chewy sago and rice balls, and bright pomelo.