Wash and soak the soago pearls for 3 hours so they soften.
Wash the guavas and chop them in half.
Scoop out the soft seeded portion inside and set aside.
Chop the outer core tosmall bits.
Once soft, drain the tapioca pearls and set it aside.
In a deep saucepan, add the cup of water and the drained sago and bring to a boil.
To this add the chopped guavas, salt and coconut milk.
Let them simmer and cook the guavas and the sago.
Add a additional 1/4 of water if the pudding looks too thick while cooking.
Once the sago pearls are soft, stir in he palm jaggery and remove from heat.
The dessert is now in pouring consistency.
Chill the dessert to serve.