In a large pot, bring your water to a boil. Once the water is boiling, add your tapioca pearls and cook for 10 minutes, stirring frequently. Once the 10 minutes is up, turn off the heat, cover the pot and let sit for at least 5 minutes.
Drain and rinse the tapioca pearls under cool water and set aside in a large mixing bowl.
Cut the peaches into cubes, removing the pits. You can leave the skin on if you'd like, or peel it off. Divide the cut peaches into two parts.
Add one part of the peaches into the blender along with coconut milk, condensed milk and vanilla bean paste. Blend until completely smooth, adjusting to taste. Make sure your mixture is sweet enough as results can vary depending on the sweetness of your peaches.
Add your blended mixture into the sago bowl with the remaining diced peach pieces and stir to combine. If using, add palm fruit, nata de coco and any other ingredients of choice. Let the mixture chill for at least 30 minutes before serving and top with toasted coconut flakes if desired.