Pour coconut milk and the sago into a pan. Stir and cook for 20 to 25 minutes. Add sugar, rose water and sliced dry apricots. Cook for 5 to 7 minutes , When the sago pearls are transparent, put off the flame and set aside the sago mixture to cool. Take two glasses and add chopped kiwis, chopped plums, chopped strawberries and pomegranate seeds. Pour the sago, garnished with apricot and serve.