Remove the skin from the honeydew melon, halve then scoop out the seeds. Shape the honeydew melon into small round balls using a metal scoop. Put any remaining melon into an electric blender and process until liquidised. Pour the juice into a jug and chill in the refrigerator.
Next, cook sago in a pot of boiling water until transparent. Squeeze thick coconut milk from the grated coconut, add salt to taste and set aside. Pour the cooked sago into a sieve then place under running tap water. Drain well in a fine sieve.
Combine sago, chilled honeydew juice and thick coconut milk in a bowl. Add syrup to taste. Place the honeydew melon balls into individual bowls and add ice shavings or ice-cubes before serving.
To prepare the syrup, place sugar, water and screw pine leaves in a saucepan. Boil until sugar melts. Strain the syrup before use.