Begin by cutting the honeydew in half. Use a melon baller or spoon to scoop out small balls from one half, and set them aside for garnish. Blend the remaining half with coconut milk and sugar in a blender until smooth and creamy. Transfer the mixture to the fridge to chill for at least 30 minutes.

In a medium pot, bring about 4 cups of water to a rolling boil. Carefully add the tapioca pearls, stirring continuously to prevent clumping. Let them boil uncovered for 10 minutes, then remove the pot from heat, cover it, and let the pearls rest for an additional 10 minutes.

After draining and rinsing the cooked tapioca pearls, gently fold them into the chilled honeydew milk mixture in a large mixing bowl, mixing thoroughly but gently.

Scoop the honeydew sago pudding into bowls or fun glasses for presentation. Top with reserved honeydew melon balls and toss in ice cubes if desired.