Bring 1.5l water to the boil then add the sago and 1 pandan leaf. Simmer for 15-20 minutes, whisking often to stop clumping, until translucent.
In a small saucepan, melt the palm sugar with 1/3 cup water, 1 pandan leaf, to create a syrup. Cool.
Blend 1 avocado to a smooth puree with the lime juice. Set aside.
Pour the cooked sago into a strainer and wash off excess starch under cold running water. Place in a bowl, add the avocado puree and 2 tbsp of the palm sugar syrup.
Spoon this into small rounded bowls or cups and refrigerate to set, at least 2 hours or overnight.
In a small saucepan, heat the coconut cream with the last pandan leaf and a pinch of salt to come to the boil then set aside and cool, discarding the pandan leaf.
To serve, turn the pudding out into larger shallow bowls and top with the remaining avocado, sliced or chopped. the coconut cream and palm sugar syrup.