Rinse the sago: Place the sago pearls in a fine-mesh sieve and rinse under cold water until the water runs clearer. This reduces excess starch and helps prevent clumping.

Cook the sago: Bring a medium pot of water to a rolling boil. Add sago and cook for 12–15 minutes, stirring often, until the pearls are mostly translucent with tiny white centers.

Steam off the core: Turn off the heat, cover the pot, and let the sago sit for 10 minutes. The centers should turn fully translucent. Drain and rinse under cold water to stop cooking.

Make the custard base: In a bowl, whisk milk, condensed milk, eggs, vanilla, and a pinch of salt until smooth. Avoid whipping in too much air.

Combine with sago: Stir the drained sago into the custard. Mix gently to distribute the pearls evenly.

Prep the air fryer: Preheat the air fryer to 300°F (150°C) for 3 minutes. Grease a 6–7 inch oven-safe dish or several ramekins with butter.

Pour and cover: Pour the mixture into the dish. Tap to release bubbles. Cover the top tightly with foil to prevent a skin and keep the top from browning too fast.

Air fry until set: Cook at 300°F (150°C) for 22–28 minutes for a single dish, or 16–20 minutes for ramekins. The center should jiggle slightly but not slosh.

Rest and chill: Let the pudding cool on the counter for 15 minutes. Remove the foil and refrigerate for at least 1–2 hours to set fully.

Make the berry sauce: In a small saucepan, add berries, sugar or honey, and lemon juice. Cook over medium heat for 5–7 minutes, stirring, until the berries soften and release juices.

Adjust thickness: For a thicker sauce, mix 1 teaspoon cornstarch with 1 teaspoon water and stir into the berries. Simmer 1 minute until glossy. Taste and adjust sweetness or lemon.

Serve: Spoon chilled pudding into bowls and top with warm or cooled berry sauce. Add extra berries for freshness if you like.