Tapioca Pearl with Coconut Milk

Steps

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1. 1
   Pour coconut water into a pot and heat over medium-high heat. Tie the pandan leaves in a knot and add them to infuse their fragrance into the liquid.
   ▶ ≈0:20
2. 2
   Add the sugar and let it dissolve completely while allowing the pandan leaves to fully infuse their flavor.
   ▶ ≈3:04
3. 3
   Reduce heat to low and pour in the coconut milk. Keep the heat low to prevent the cream from separating or curdling, and continue until small bubbles just begin to form.
   ▶ ≈3:38
4. 4
   Turn off the heat and pour the coconut mixture into an ice bath to cool it completely before using.
   ▶ ≈4:48
5. 5
   Boil plenty of water in another pot—ensure it is fully boiling before adding the tapioca pearls, otherwise they will dissolve. Cook the pearls for about 15 minutes, stirring occasionally to prevent clumping.
   ▶ ≈5:07
6. 6
   After 15 minutes, cover the pot and let the pearls rest for 5 minutes to complete cooking. Check that there are no white centers remaining, then turn off the heat.
   ▶ ≈8:31
7. 7
   Rinse the cooked tapioca pearls in cold water to stop the cooking process and remove excess starch. Drain and set aside.
   ▶ ≈8:49
8. 8
   Prepare the fresh jackfruit by coating your hands with oil to prevent sticking. Remove the fibrous center core, separate the pods by hand, extract the fruit flesh, discard the white fibrous membranes, and cut into bite-sized pieces.
   ▶ ≈6:00
9. 9
   Layer the prepared jackfruit into a serving glass, then add crushed ice to taste.
   ▶ ≈10:04
10. 10
    Pour the cooked tapioca pearls into the glass. Finally, pour the cooled coconut mixture over the top, allowing it to gradually settle over the other ingredients. Adjust the amount of coconut mixture to your preference.
    ▶ ≈10:41
11. 11
    Serve immediately with a wide straw. As an alternative, you can top with young coconut meat, cantaloupe, or mango instead of jackfruit, depending on your preference.
    ▶ ≈11:13